Easy Enchilada Casserole

Name: Easy Enchilada Casserole
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 (14 1/2 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. shredded Mexican four-cheese blend

11 ingredients

1 steps

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 (14 1/2 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. shredded Mexican four-cheese blend

Directions

1

Saute onion in hot oil in a large skillet over medium heat until tender. Stir in next 6 ingredients. Reduce heat to low and cook, stirring often, for 5 minutes or until thoroughly heated. Spoon 1/3 of sauce mixture in bottom of a lightly greased 12 x 9-inch baking dish. Layer with 1/3 of tortillas, 1/2 of chicken and 1 cup cheese. Repeat all layers until used all, ending with cheese on top. Bake at 350° for 15 to 20 minutes or until golden and bubbly.