Ingredients:
2 cups shredded cooked chicken
1 can black beans, drained
1 can sweet corn, drained
1–2 cups Mexican blend shredded cheese
1 bell pepper, finely chopped
1 large can enchilada sauce
Corn tortillas (enough to layer a 9x13" dish)
Seasonings for chicken: cumin, garlic powder, or taco seasoning (optional)
Cooking spray
Instructions:
Preheat the oven to 350°F (175°C).
Lightly spray a 9x13-inch casserole dish with cooking spray.
Spread a thin layer of enchilada sauce on the bottom of the dish.
Layer corn tortillas over the sauce, trimming as necessary to fit.
Evenly distribute half of the shredded chicken over the tortillas.
(Optional: Season the chicken with cumin, garlic powder, or taco seasoning for added flavor.)
Sprinkle half of the black beans and half of the drained sweet corn over the chicken.
Add half of the Mexican blend shredded cheese.
Top with half of the finely chopped bell pepper.
Repeat the layers: tortillas, enchilada sauce, remaining chicken, black beans, corn, cheese, and bell pepper.
Finish with a final layer of cheese on top.
Cover the dish with foil and bake for 30 minutes.
Remove the foil and continue baking until the cheese is bubbly and the casserole is heated through.
Let the casserole rest for a few minutes before serving.
Notes:
This casserole can be made ahead and frozen. Just thaw and bake when ready to serve.
Feel free to adjust the seasonings to suit your taste, or keep the chicken plain if preferred.
Leftovers make for a great meal!