Modern Enchilada Casserole (Chicken, Black Beans and Cheddar)

• 1 tbsp Olive oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Smoked paprika
• 800 g Canned chopped tomatoes
• 150 ml Water
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 600 g Chicken thighs, boneless, skinless
• 400 g Canned black beans
• 10 pieces Corn tortillas
• 200 g Cheddar cheese
• 120 g Sour cream

1. Heat the oven to 200°C (390°F). Peel and finely chop the onion, then peel and finely grate the garlic.
2. Heat the olive oil in a saucepan over medium heat and cook the onion for 6 to 8 minutes until softened. Stir in the garlic, cumin and smoked paprika and cook for 30 seconds until fragrant.
3. Add the chopped tomatoes, water, salt and black pepper, then bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, until slightly thickened and spoonable.
4. Meanwhile, heat a frying pan over medium-high heat and cook the chicken thighs for 5 to 7 minutes, turning, until cooked through and lightly browned. Tip onto a board and shred with two forks.
5. Rinse and drain the black beans. Stir the beans and shredded chicken into the tomato sauce and simmer for 2 minutes to bring everything together.
6. Spoon a thin layer of sauce into a baking dish, then add a layer of corn tortillas, tearing to fit. Repeat with the remaining tortillas and sauce, finishing with sauce on top.
7. Grate the Cheddar and scatter it over the casserole. Bake for 20 minutes until bubbling at the edges and the cheese is melted and lightly golden.
8. Rest for 5 minutes so the layers set slightly. Serve hot with a spoon of sour cream on each portion.

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