Heat oil in a large skillet or cast iron pan, on medium-high, until shimmering; cook onion and peppers and cook until tender, stirring occasionally, about 5 minutes.

Add jalapeno, garlic, cocoa, chili powder, coriander, cumin, paprika, salt and pepper, until fragrant, about 30 seconds.

Reserve ½ cup of the red enchilada sauce and pour the remaining 1 ½ cups sauce into the skillet, along with the chicken and beans; stir until combined. Turn off the heat and set aside.

Combine cheddar, 2 cups jack cheese, sour cream and lime juice until combined, in a large bowl.

Spread 2 tablespoons of reserved enchilada sauce in the bottom of each Souper Cubes 2 -cup Trays.

Line the bottom on top of the enchilada sauce with 1-6 inch corn tortilla, taking two halves and overlap in the well of each tray, then spread about ⅓ cup chicken mixture, ¼ cup cheese mixture. Repeat the process 1 more time.

Top the last cheese layer with a final overlapping tortilla, ¼ cup cheese mixture and divide remaining 1 cup of Monterey Jack cheese (¼ cup per well) on top of the cheese mixture.

Build the layers of casserole directly into the wells of your Souper Cubes 2 -cup Trays.

Place the trays with labeled lids in the freezer overnight to fully freeze.

Allow the trays to stand on the counter for 5 minutes before removing the lid and pop out the frozen cubes.

Optional: Pop-out the cubes and transfer them to freezer-safe bags. Label and return back to the freezer.

In the oven: When you are ready to bake, remove your enchilada casserole from the freezer to thaw in Souper Cubes 5-inch baking dish, covered, ideally for a few hours to overnight.

Preheat the oven to 350F, then bake until the thermometer registers 165F and is bubbling on the edges, for about 30 minutes.

Alternatively, you can bake from frozen, for best results, simply place the frozen casserole into a Souper Cubes 5-inch baking dish, and put on the lid and place into the microwave at 50 % power, until slightly thawed, about 3 minutes.

Then place the semi-thawed enchilada casserole in a preheated oven to 350F, then bake until the thermometer registers 165F and is bubbling on the edges, for about 40 minutes.

In the microwave: When you are ready to bake, remove your enchilada casserole from the freezer to thaw in your Souper Cubes 5-inch baking dish, ideally for a few hours to overnight.

Place in the microwave on HIGH, then heat until the thermometer registers 165F and is bubbling on the edges, for about 5 minutes.

Alternatively, you can reheat from frozen, simply place the frozen enchilada casserole into Souper Cubes 5-inch baking dish, place in the microwave, covered with the lid, on 50 % and heat until thawed, about 3 minutes.

Then heat until the thermometer registers 165F and is bubbling on the edges, for about 4 minutes.