This casserole is delicious, easy and warms up well; all things that I like in a meal! Plus, you can assemble it ahead of time and keep it in the fridge until you have time to bake it (I would not recommend assembling it more than twelve hours before baking because it might get soggy). You can use canned red enchilada sauce or make homemade if you have the time. I will be posting my red enchilada sauce recipe soon and it really is easy to make.

The flavors and textures really are great in this casserole. There is a slight heat from the enchilada sauce which is a great contrast to the mild and sweet flavors of the corn tortillas and veggies. Then there is enough cheese to hold everything together but not so much that it is greasy. I highly recommend serving this with sour cream because it complements all of the flavors so well and it can also help to cool down the spice level for those that are sensitive to spicy foods.

Instructions:

• 4 cups cooked chicken, diced or shredded
• About 2¾ cups red enchilada sauce
• 18- about 6” corn tortillas
• 1- 15 ounce can black beans, drained and rinsed
• 1- 15 ounce can corn, drained and rinsed
• 2 cups Mexican cheese blend
• Sour cream, optional

Preheat oven to 350°F. Pour a thin layer of the enchilada sauce in the bottom of a 9”x13” pan (I used about ¾ cup of the sauce). Then place 6 tortillas in the pan, evenly spacing them (they will overlap some). Then pour in about ⅓ of the remaining sauce and evenly distribute ½ of the chicken, beans and corn and sprinkle in about ⅓ of the cheese. Put in another layer of 6 corn tortillas and then pour in the sauce, chicken, corn, beans and cheese in the same quantities as above. Top with the remaining tortillas, spread on the last of the sauce and sprinkle on the remaining cheese. Bake at 350°F for about 30 minutes or until the casserole is bubbly and the cheese is melted. Serve with sour cream, optional but really delicious.