Layered Chicken Enchilada Casserole

This is my favorite Mexican casserole! I changed much of the original to suit our taste. I love it with a dollop of sour cream on top. My family loves it!

• Ready In: 1 hr 5 mins
• Serves: 9

Ingredients

• 1  tablespoon canola oil (or vegetable)
• 1  medium sweet onion, chopped
• 1  garlic clove, minced
• 5  cups  cooked and shredded chicken breasts
• 2 (1 1/4ounce) packets  enchilada seasoning (or taco)
• 1  cup water
• 12  soft flour burrito-size flour tortillas
• 2 (15 ounce) cans dark red kidney beans, drained
• 2  cups frozen corn, thawed
• 2  cups  shredded cheddar cheese
• 1  cup  shredded monterey jack cheese
• 1 (16 ounce) jar salsa (mild)
• 3  tablespoons cilantro, divided

Directions

1. Preheat oven to 350°F.
2. Spray a 13x9-inch baking dish with nonstick cooking spray.
3. In a large skillet, heat oil and cook onion and garlic, stirring occasionally, until onion is tender.
4. Stir in enchilada (or taco) seasoning, 1 tbsp cilantro and 1 cup water; heat through.
5. Remove from heat and stir in shredded chicken.
6. Arrange 4 tortillas to cover the bottom of baking dish. Spoon 1/2 chicken mixture over tortillas. Evenly spoon 1/2 kidney beans, then 1/2 of corn, then 1 cup cheddar cheese over top for first layer.
7. Repeat layers.
8. Top with last 4 tortillas. Evenly pour salsa over top and sprinkle with Monterey jack cheese and remaining 2 tbsp cilantro. Bake at 350°F for about 45 minutes.