Mexican Chicken Tortilla Casserole

Ingredients

• 3 cups cooked chicken breast shredded
• 1 tablespoon olive oil
• 1 cup onion chopped
• 2 cloves garlic minced
• 1 can diced tomatoes drained
• 1 can black beans rinsed and drained
• 1 cup corn kernels fresh or frozen
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cups shredded cheddar cheese divided
• 12 small corn tortillas cut into quarters
• 1 cup enchilada sauce

Instructions

1. 1 Preheat your oven to 375°F (190°C).
2. 2 In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. 3 Add the minced garlic, ground cumin, and chili powder to the skillet. Stir and cook for another 1-2 minutes until fragrant.
4. 4 Add the shredded chicken, drained diced tomatoes, black beans, and corn to the skillet. Stir to combine and heat through.
5. 5 Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
6. 6 Layer one-third of the tortilla quarters over the sauce, followed by half of the chicken mixture. Sprinkle with one-third of the cheddar cheese.
7. 7 Repeat the layers with another third of the tortillas, the remaining chicken mixture, and another third of the cheese.
8. 8 Top with the remaining tortilla quarters, enchilada sauce, and cheese.
9. 9 Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes.
10. 10 Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
11. 11 Allow the casserole to cool for a few minutes before slicing and serving.