Not a casserole but if I don't write it down I won't remember it for later! These are yummy but a bit spicy. For less spice add less chipotle peppers.
1 bottle (12 oz.) chili sauce
1/4 c. lime juice
4 chipotle peppers in adobo sauce
1 pound boneless skinless chicken breasts, cut into strips
1/2 c. cider vinegar
1/3 c. packed brown sugar
1/3 c. molasses
4 medium green peppers, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
1 TBS olive oil
1/8 tsp. salt
1/8 tsp. pepper
10 flour tortillas
1 1/2 cup chopped tomatoes
1 cup shredded Mexican cheese blend
Place the chili sauce, lime juice and chipotle peppers in food processor; cover and process until blended. Transfer 1/2 c. to a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate 1-4 hours.
Pour remaining marinade into a small bowl; add the vinegar, brown sugar and molasses. Cover and refrigerate.
Drain and discard marinade from chicken. On six metal or soaked wooden skewers, thread chicken, green peppers and onion. Brush with oil; sprinkle with salt and pepper. Grill, covered, or medium heat for 10-16 minutes or until chicken juices run clear, turning occasionally.
Unskewer chicken and vegetable into a large bowl; and 1/2 cup chipotle-molasses mixture and toss to coat. Keep warm.
Grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. Top with chicken mixture, tomatoes, cheese and remaining chipotle-molasses mixture. Yield: 5 servings Note: I also added shredded lettuce.