Mexican Casserole by Cooking With Curls

olive oil, yellow onion, garlic, enchilada sauce, chicken breasts, cumin, dried oregano, paprika, sea salt, black pepper, black beans, canned corn, corn tortillas, cheddar cheese, queso fresco or monterrey jack cheese, sour cream, cilantro

Prep Time: 15 min
Cook Time: 40 min
Total Time: 55 min

Category:

– 1 tablespoon olive oil
– 1 cup yellow onion, diced
– 2 large cloves garlic, minced
– 2 cups enchilada sauce
– 1 pound boneless, chicken breasts
– 1 teaspoon cumin
– 1/2 teaspoon dried oregano
– 1/2 teaspoon paprika
– 1/4 teaspoon sea salt
– 1/4 teaspoon black pepper
– 15 ounce can black beans (drained and rinsed)
– 1 cup canned corn
– 8 corn tortillas (cut into 8 pieces)
– 2 cups cheddar cheese (divided)
– 1/2 cup Queso Fresco or Monterrey Jack cheese (crumbled or grated)
– sour cream/Greek yogurt
– choppped fresh cilantro to garnish

Prep Time: 15 min
Cook Time: 40 min
Total Time: 55 min

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