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

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. 03
   Add the minced garlic, ground cumin, and chili powder to the skillet. Stir and cook for another 1-2 minutes until fragrant.
4. 04
   Add the shredded chicken, drained diced tomatoes, black beans, and corn to the skillet. Stir to combine and heat through.
5. 05
   Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
6. 06
   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. 07
   Repeat the layers with another third of the tortillas, the remaining chicken mixture, and another third of the cheese.
8. 08
   Top with the remaining tortilla quarters, enchilada sauce, and cheese.
9. 09
   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.