This easy Mexican Chicken Casserole has extra cheesy layers of chicken, veggies and refried beans with corn tortillas. This will be your new go-to casserole for Mexican night at home!
Preheat oven to 400°F. Grease a 9×13 inch casserole dish, set aside.
In a small bowl, stir together refried beans and chicken broth to make them easier to spread, set aside.
In a large skillet over medium-high heat, add olive oil, onion, red and green bell peppers, and jalapeño. Cook, stiring often, until tender, about 10 minutes.
Add corn, garlic, chili powder, cumin, salt and pepper. Cook for an additional 5 minutes, stirring often. Remove from heat.
Spread a little bit of enchiladas sauce on the bottom of the prepared casseroel dish. Then layer everything in this order: half of the tortilla strips, ALL of the refried bean mixture, half of the veggies, half of the chicken, half of the remaining enchilada sauce, half of the cheese.
Repeat with the other half of the tortilla strips, veggies, chicken, enchilada sauce, and finish the top with the remaining cheese.
Cover casserole dish with foil and bake for 15 minutes. Remove foil and cook for an additonal 10 minutes, until the sauce is bubbling and the cheese is perfectly melted on top.
Serve as desired with guacamole, lime wedges, fresh cilantro and sour cream!