Una De Cada Enchilada Casserole

Ingredients

• For the enchilada sauce:
• 1 tablespoon olive oil
• 1/2 cup finely chopped Vidalia or other sweet onion
• Kosher salt and freshly ground black pepper
• 2 tablespoons tomato paste
• 1 clove garlic, grated on a rasp or finely minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1 28-ounce can crushed tomatoes
• 3/4 cup beef broth
• For the beef layer:
• 2 tablespoons olive oil
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped red bell pepper
• Kosher salt
• 3 cloves garlic, grated on a rasp or finely minced
• 1 pound 85 percent lean ground beef
• 1/2 to 1 teaspoon onion powder
• 1/2 to 1 teaspoon dried thyme
• 1 packet (about 1/4 teaspoon) Sazon seasoning
• 2 Roma tomatoes, seeded and chopped
• 1/4 cup beef broth
• Freshly ground black pepper
• For the chicken layer:
• 1 rotisserie chicken, skin and bones discarded, meat shredded
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded pepper jack cheese
• For the casserole:
• 2 tablespoons unsalted butter, softened
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups shredded pepper jack cheese
• 20 to 24 six-inch corn tortillas, cut in half

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