Enchilada Casserole

Ingredients

• Extra-Virgin Olive Oil2 tbsp
• Yellow Onion, finely chopped1
• Bell Pepper, finely chopped1
• Garlic, minced2 cloves
• Shredded Cooked Chicken3 cups
• Black Beans (15.5-oz can), drained1 can
• Corn (15.25-oz can), drained1 can
• Diced Green Chiles (4.5-oz can)1 can
• Enchilada Sauce (10-oz cans)2 cans
• Corn Tortillas18
• Shredded Cheddar, divided2 cups
• Shredded Monterey Jack, divided2 cups
• Sour Cream, Cilantro, Avocadoto serve

Method

1. Preheat oven to 350°F. Arrange a rack in the center.
2. Build the filling. Heat oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring, until softened, about 7 minutes. Add garlic and cook 1 minute more. Add chicken, beans, corn, and green chiles. Cook, stirring, until warmed through, about 5 minutes. Reserve ½ cup enchilada sauce, then pour the rest into the skillet.
3. Layer the casserole. Spread the reserved ½ cup enchilada sauce in a 13" × 9" baking dish. Layer 6 tortillas over the sauce, overlapping to cover the dish. Spread one-third of the filling over the tortillas. Top with one-third of both cheeses. Repeat to make 2 more layers, finishing with cheese on top.
4. Bake. Bake until cheese is melted and sauce is bubbling, about 30 minutes.
5. Serve. Drizzle with sour cream. Top with fresh cilantro and cubed avocado.