Easy Enchilada Casserole

• 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

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.

onion, vegetable oil, enchilada sauce, black beans, tomatoes, corn, fajita seasoning mix, cumin, corn tortillas, chicken, fourcheese

Taken from www.food.com/recipe/easy-enchilada-casserole-99967 (may not work)