Easy Chicken Enchilada Casserole

Ingredients

• 3 cups Shredded cooked chicken
• 20 ounces Red enchilada sauce
• 12 units Corn tortillas
• 2 cups Shredded Mexican blend cheese
• 15 ounces Black beans, drained and rinsed
• 1 cup Frozen corn kernels
• 4 ounces Diced green chiles
• 0.5 cup Sour cream(optional)
• 0.25 cup Fresh cilantro, chopped(optional)
• 1 teaspoon Cumin

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

2. 2

   In a large bowl, mix the shredded chicken, black beans, corn, green chiles, and cumin together.

3. 3

   Spread about 1/2 cup of enchilada sauce on the bottom of the prepared baking dish.

4. 4

   Cut the corn tortillas into halves or quarters and layer half of them over the sauce.

5. 5

   Top the tortillas with half of the chicken mixture, 1/2 cup of sauce, and 1/2 cup of shredded cheese.

6. 6

   Repeat the layers with the remaining tortillas, chicken mixture, and sauce.

7. 7

   Sprinkle the remaining cheese over the top and cover the dish with aluminum foil.

8. 8

   Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly browned.