Verde Chicken Enchilada Casserole

Bahan-bahan (12 porsi)

• 1 tablespoon olive oil
• 1 medium white onion, peeled and diced
• 1 large poblano or green bell pepper, cored and diced
• 2 (15 ounce) cans beans, rinsed and drained (I used pinto)
• 1 (8 ounce) can whole kernel corn, drained
• 2 handfuls fresh baby spinach
• 3 cups (about 1.5 pounds) shredded or diced cooked chicken
• 3 cups green enchilada sauce (or you could substitute salsa verde)
• 12 corn tortillas, halved
• 3 cups shredded Monterrey Jack or Mexican blend cheese
• toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado