# Easy Enchilada Casserole

Author: Tammy Peters

### Ingredients

- 1 medium onion, chopped
- 2 Tbsp . Vegetable oil
- 1 (19 oz.) can enchilada sauce
- 1 (16 oz.) can black beans, rinsed and drained
- 1 (1421​ oz.) can diced tomatoes with jalapenos
- 1 (11 oz.) can Mexican-style corn, drained
- 1 tsp. Fajita seasoning or chili powder 1 tsp. Ground cumin 1 (10 oz.) pkg . 6 inch corn tortillas 3 c. chopped, cooked chicken 3 c. (12 oz.} shredded Mexican four-cheese blend

### Instructions

- Saute onion in hot oil in a large skillet over medium-high heat until tender.
- Stir in next 6 ingredients.
- Reduce heat to low and cook, stirring often, 5 minutes or until thoroughly heated.
- Spoon 31​ of sauce mixture in bottom of a lightly greased 13x9 inch baking dish.
- Layer with 31​ of tortillas, half of chicken, and 1 cup cheese.
- Repeat layers with 31​ each of sauce mixture and tortillas, remaining chicken, and 1 cup cheese.
- Top with remaining tortillas, sauce mixture, and 1 cup cheese.
- Bake at 350° for 15 to 20 minutes or until golden and bubbly.

> Tip

> Two pounds cooked lean ground beef may be substituted for chicken.