Layered Chicken Enchilada Casserole

• 1 tablespoon canola oil (or vegetable)
• 1 medium sweet onion, chopped
• 1 garlic clove, minced
• 5 cups cooked and shredded chicken breasts
• 2 (1 1/4 ounce) 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

1. Preheat oven to 350u0b0F.
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 350u0b0F for about 45 minutes.

canola oil, sweet onion, garlic, chicken breasts, packets enchilada seasoning, water, flour, dark red kidney beans, frozen corn, cheddar cheese, shredded monterey jack cheese, salsa, cilantro

Taken from www.food.com/recipe/layered-chicken-enchilada-casserole-116233 (may not work)