1 chopped onion
2 tbsp oil
1 can red enchilada sauce
1 can black beans, drained
1 can diced Rotel
1 can mexicorn, drained
1 tsp chili powder
1 tsp cumin
corn tortillas (about 10)
3 cups cooked chicken, shredded
3 cups mexicheese
Saute onion in oil until tender.
Add next 6 ingrediants and cook until warm (this is the sauce).
In a 9x13 pan, layer half of sauce, tortillas, chicken, cheese, chicken, tortillas, remaining sauce, top with cheese.
Bake at 350 degrees until bubbly.
This meal also devides easily into two smaller pan and freezes well.
If freezing, assemble then freeze. Thaw then bake.