Ingredients:
For the Casserole:
3 cups cooked chicken, shredded (rotisserie chicken works well for convenience)
1 can (19 ounces) enchilada sauce (red or green, based on preference)
12 corn tortillas, cut into bite-sized pieces
1 can (15 ounces) black beans, rinsed and drained
1 can (4 ounces) diced green chiles
1 cup frozen corn kernels, thawed
3 cups shredded cheese (Mexican blend or a mix of cheddar and Monterey Jack)
1 …
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