Easy Enchilada Casserole

This recipe is from an old Southern Living magazine, ca. 2002. I've used this numerous times with much success.

• Ready In: 35 mins
• Serves: 8

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 1/2ounce) 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

Directions

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