Ingredients

• Shredded cooked chicken - 3 cups
• Enchilada sauce - 2 cups
• Corn tortillas - 12
• Black beans, drained and rinsed - 1 can (15 oz)
• Corn kernels - 1 cup
• Shredded cheese (cheddar or Mexican blend) - 2 cups
• Sour cream - 1 cup
• Chopped green onions - ½ cup
• Olive oil - 1 tablespoon
• Ground cumin - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Instructions

1. 1.

   Preheat the oven to 350°F (175°C).

2. 2.

   In a large mixing bowl, combine shredded chicken, black beans, corn, 1 cup of enchilada sauce, cumin, salt, and pepper.

3. 3.

   In a greased 9x13 inch baking dish, spread a thin layer of enchilada sauce on the bottom.

4. 4.

   Layer 4 corn tortillas over the sauce, then spread half of the chicken mixture on top.

5. 5.

   Sprinkle with 1 cup of shredded cheese and dollops of sour cream.

6. 6.

   Repeat the layers with another 4 tortillas, the remaining chicken mixture, 1 cup of cheese, and another layer of sour cream.

7. 7.

   Top with the final 4 tortillas, the remaining enchilada sauce, and the remaining cheese.

8. 8.

   Cover the dish with aluminum foil and bake for 25 minutes.

9. 9.

   Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.

10. 10.

    Garnish with chopped green onions before serving.