2 tbsp. extra-virgin olive oil
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, torn into thirds
2 c. shredded cheddar
2 c. shredded Monterey jack
Sour cream, for garnish
Freshly chopped cilantro, for garnish
Diced avocado, for garnish
2 Limes, cut into wedges
Preheat oven to 350.
In a large skillet over medium heat sauté onion and pepper in oil for about 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.
Spread reserved ½ cup enchilada sauce into a 9”-x-13” then layer ⅓ of your tortillas in the 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.
Bake for 30 minutes or until cheese is melty and sauce is bubbling.
On individual servings add sour cream, cilantro, Lime wedges, and avocado.
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