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Easy Chicken Enchilada Casserole
  • 1 (28 ounce) can crushed tomatoes (3 cups)
  • 2 tablespoons ground cumin
  • ½ to 1 teaspoon ground chipotle chile powder
  • ¼ teaspoon salt
  • 8 corn tortillas, cut into wedges
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup chopped Meal-Prep Sheet-Pan Chicken Thighs (see associated recipe)
  • 2 cups Sautéed Peppers & Onions (see associated recipe)
  • 1 ½ cups shredded Mexican cheese blend (6 ounces), divided
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