Easy Enchilada Casserole

Author: Tammy Peters

Ingredients

• $1$ medium onion, chopped
• $2$ tablespoons Vegetable oil
• $1$ ($19$ ounces) can enchilada sauce
• $1$ ($16$ ounces) can black beans, rinsed and drained
• $1$ ($14\frac{1}{2}$ ounces) can diced tomatoes with jalapenos
• $1$ ($11$ ounces) can Mexican-style corn, drained
• $1$ teaspoon fajita seasoning or chili powder
• $1$ teaspoon ground cumin
• $1$ ($10$ ounces) package $6$ inch corn tortillas
• $3$ cups chopped, cooked chicken
• $3$ cups ($12$ ounce) shredded Mexican four-cheese blend

Instructions

• Sauté 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 $\frac{1}{3}$ of sauce mixture in bottom of a lightly greased $13$x$9$ inch baking dish.
• Layer with $\frac{1}{3}$ of tortillas, half of chicken, and $1$ cup cheese.
• Repeat layers with $\frac{1}{3}$ 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.