This is my go-to recipe that I use when I am bringing a casserole to a new mom, a friend who is recovering from surgery, a family who has lost a loved one. It is well liked by everyone and always appreciated. This recipe is also on our rotation for family meals and shows up on our table routinely.
Ingredients
1 tablespoon cooking oil
1 cup chopped onions
1 large garlic clove, minced
1 (15 ounce) can black beans, drained and rinsed
1 (9 ounce) package frozen whole kernel corn, thawed
2 cups diced cooked chicken
1 (10 ounce) package corn tortillas
1 (19 ounce) can enchilada sauce (mild or medium)
2 cups shredded cheddar cheese
Instructions
Heat oven to 350 degrees. Spray an 8-inch square glass baking dish with cooking spray.
Heat oil in large skillet over medium heat. Add onions. Cook five minutes or until tender, stirring frequently. Add garlic and cook one minute more. Stir in beans and corn and chicken.
Remove from heat.
Cut stack of tortillas in half. Then, cut each half into 1/2 inch strips. Place 1/3 of the tortilla strips evenly in the bottom of the casserole dish. Top with 1/3 of the enchilada sauce. Layer with half of the chicken mixture and half of the cheese. Cover with another 1/3 of the tortilla strips and another 1/3 of the enchilada sauce. Next layer with last half of the chicken mixture. Top with remaining tortilla strips. Top with remaining enchilada sauce. Sprinkle with final half of cheese.
Spray a piece of foil with cooking spray. Cover baking dish with foil, sprayed side down. Bake at 350 degrees for 30 minutes. Uncover and bake an additional 8-10 minutes or until bubbly.