Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 medium onion, chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped (about 1 cup, 150g)
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 3 cups (about 500g) cooked, shredded chicken
  • 10-12 corn tortillas (6-inch/15cm diameter)
  • 2 (10 ounce/283g) cans red enchilada sauce (about 2 ½ cups total)
  • 2 cups (about 225g) shredded cheddar cheese

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and bell pepper and cook for another 2-3 minutes, until slightly softened.
  2. Stir in black beans, corn, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 2-3 minutes, stirring occasionally, until heated through.
  3. Add the shredded chicken to the skillet and stir to combine. Cook for another 2-3 minutes, until the chicken is heated through. Taste and adjust seasoning as needed.
  4. Preheat oven to 375°F (190°C/Gas Mark 5). Spread a thin layer of enchilada sauce on the bottom of the baking dish.
  5. Cut tortillas into halves or quarters and arrange a layer of tortillas on top of the sauce. Top with half of the chicken mixture and sprinkle with about ⅓ of the cheese.
  6. Repeat layers of tortillas, remaining chicken mixture, and another ⅓ of the cheese.
  7. Pour remaining enchilada sauce evenly over the casserole. Sprinkle with the remaining cheese.
  8. Bake in preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  9. Let the casserole rest for 5-10 minutes before serving.
  10. Garnish with chopped cilantro, sour cream, or guacamole, if desired.