Easy Enchilada Casserole - cooking recipe

Ingredients

1 medium onion, chopped
2 tablespoons vegetable oil
1 (19 ounce) can enchilada sauce
1 (16 ounce) can black beans, rinsed & drained
1 (14 1/2 ounce) can diced tomatoes with jalapenos
1 (11 ounce) can Mexican-style corn, drained
1 teaspoon fajita seasoning mix or 1 teaspoon chili powder
1 teaspoon cumin
1 (10 ounce) package 6-inch corn tortillas
3 cups chopped cooked chicken (** see note)
12 ounces shredded four-cheese Mexican blend cheese

Preparation

Saute onion in hot oil in a large skillet over medium-high heat until tender.
Stir in next 6 ingredients.
Reduce heat to low, and cook, stirring often, 5 minutes or until thoroughly heated.
Spoon one-third of sauce mixture in bottom of a lightly greased 13x9-inch baking dish.
Layer with one-third of tortillas, half of chicken, and 1 cup cheese.
Repeat layers with one-third each of sauce mixture and tortillas, remaining chicken, and 1 cup cheese.
Top with remaining tortillas, sauce mixture and 1 cup cheese.
Bake at 350 degrees for 15 to 20 minutes or until golden and bubbly.
**NOTE:2 pounds cooked lean ground beef, may be substituted.