- 1 Tablespoon canola or vegetable oil
- 1 small white or yellow onion, diced
- 1 clove garlic, minced
- 2 cans (13 oz each) white meat chicken breast, drained
- 1/2 packet taco seasoning
- 2 Tablespoons water
- 1 small can diced green chiles
- 1 cup (1/2 can) canned black beans, rinsed
- 1/2 cup corn niblets, (frozen or canned)
- 1 jar black bean & corn salsa
- 9 corn tortillas, taco size
- 1 (12 oz) can red enchilada sauce
- 8 ounces shredded Mexican blend cheese
- 1/8 cup chopped cilantro (optional), for garnish
- sour cream (optional), for garnish
Heat oven to 400 degrees F.
Heat oil in a large skillet over medium heat. Add the onion and cook for 2-3 minutes, stirring occasionally until translucent. Add garlic and continue cooking about 1 more minute, being careful not to burn the garlic.
Add the cooked chicken, taco seasoning, and water to the pan and use a fork to shred the chicken.
Add the chiles, black beans, corn, and salsa and stir to combine. Simmer on medium heat for 5 minutes, or until heated through. Turn to low and keep warm.
Place 1/4 cup enchilada sauce into the bottom of a 9 x 13 inch casserole dish. Use a spatula to spread the sauce so that it covers the bottom of the dish.
Place 3 tortillas on top of the sauce. Spread one half of the chicken mixture on top of the tortillas and top with 1/3 cup of the shredded cheese. Place 3 more tortillas on top of the cheese and then add another 1/4 cup of enchilada sauce, the other half of the chicken mixture, and another 1/3 cup of cheese. Top with 3 more tortillas, the remaining enchilada sauce, and the remaining cheese.
Cover the casserole with aluminum foil and bake at 400 degrees for 20-25 minutes, or until cheese is melted and bubbly. Remove from oven and let the casserole rest for 5-7 minutes to help make it easier to cut and serve.
Top with more salsa, sour cream, cilantro, or any of your other favorite taco toppings, if desired.