Ingredients

• 2 tbsp extra-virgin olive oil

• 1 medium onion, chopped

• 1 bell pepper, chopped

• 2 cloves garlic, minced

• 1 (15.5-oz.) can black beans, rinsed and drained

• 1 (15.25-oz.) can corn, drained

• 3 c. cooked, shredded chicken

• 1 (4.5-oz.) can diced green chilis

• 2 (10-oz.) cans enchilada sauce

• 18 corn tortillas

• 2 c. shredded cheddar

• 2 c. shredded Monterey jack

• Sour cream, for garnish

• Freshly chopped cilantro, for garnish

• Diced avocado, for garnish

Directions

1. Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add beans, corn, chicken, and green chilis and cook until warmed through, 5 minutes. Reserve ½ cup enchilada sauce then pour remaining sauce into skillet, stirring to combine.

2. Spread reserved ½ cup enchilada sauce into a 9”-x-13” then layer 6 tortillas in pan, overlapping to cover the entire pan. Pour ⅓ of mixture over tortillas then top with about ⅓ of each cheese. Top with another layer of tortillas and repeat to make 2 more layers, finishing with cheese.

3. Bake for 30 minutes or until cheese is melty and sauce is bubbling.

4. Garnish with sour cream, cilantro, and avocado.

https://www.delish.com/cooking/recipe-ideas/a22654914/enchilada-casserole-recipe/