Mexican Chicken Tortilla Lasagna

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups enchilada sauce
• 2 cups cooked chicken, shredded
• 1 cup frozen corn
• 1 (15-ounce) can black beans, drained and rinsed
• 2 cups shredded Mexican-style cheese, divided
• 1 package (12-count) corn tortillas
• 1/2 cup chopped fresh cilantro

Directions

1. Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Add the garlic, chili powder, cumin, oregano, salt, and pepper. Cook for 1 more minute, stirring constantly.
3. Add the enchilada sauce, chicken, corn, and black beans to the skillet. Stir to combine and cook for 5 minutes, stirring occasionally.
4. Spread 1/2 cup of the Mexican-style cheese in the bottom of the prepared baking dish. Top with 6 of the tortillas. Spread half of the chicken mixture over the tortillas and top with 1/2 cup of the cheese. Top with 6 more tortillas and spread the remaining chicken mixture over the tortillas. Top with the remaining cheese.
5. Bake for 20 minutes, or until the cheese is melted and bubbly. Top with the chopped cilantro and serve.

Interesting Facts

• This Mexican Chicken Tortilla Lasagna is an easy, delicious, and family-friendly meal.
• The tortillas act as the lasagna noodles in this dish, adding a delicious flavor and texture.
• Enchilada sauce can be found in the Mexican food section of most grocery stores.
• This dish can be served with a side of rice or beans.