Ingredients
For the Casserole:
3 cups cooked chicken, shredded (rotisserie chicken works great)
1 can (19 oz) enchilada sauce (red or green, as preferred)
12 corn tortillas, cut into bite-sized pieces
1 can (15 oz) black beans, rinsed and drained
1 can (4 oz) diced green chiles
1 cup frozen corn kernels, thawed
3 cups shredded cheese (Mexican blend, or cheddar and Monterey Jack)
1 onion, diced
2 cloves garlic, minced
1 tsp ground cumin
Salt and pepper to taste
For Serving (optional):
Sour cream
Chopped fresh cilantro
Diced avocado
Sliced jalapeños
Lime wedges
Instructions
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