Enchilada Casserole

This sounds easy and yummy!  Supposedly freezes well too.

Try halving this, or making it smaller

• 2 Tbsp. 

  extra-virgin olive oil

• 1 

  medium onion, chopped

• 1 

  bell pepper, chopped

• 2 

  cloves garlic, minced

• 1 

  (15.5-oz.) can black beans, rinsed and drained

• 1 

  (15.25-oz.) can corn, drained

• 3 cups 

  cooked, shredded chicken

• 1 

  (4.5-oz.) can diced green chilis

• 2 

  (10-oz.) cans enchilada sauce

• 18 

  corn tortillas

• 2 cups 

  shredded cheddar

• 2 cups 

  shredded Monterey jack

• Sour cream, for garnish

• Freshly chopped cilantro, for garnish

• Diced avocado, for garnish

Directions

• 1. Step 1Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add beans, corn, chicken, and green chilis and cook until warmed through, 5 minutes. Reserve ½ cup enchilada sauce then pour remaining sauce into skillet, stirring to combine. 
  2. Step 2Spread reserved ½ cup enchilada sauce into a 9”-x-13” then layer 6 tortillas in pan, overlapping to cover the entire pan. Pour ⅓ of mixture over tortillas then top with about ⅓ of each cheese. Top with another layer of tortillas and repeat to make 2 more layers, finishing with cheese. 
  3. Step 3Bake for 30 minutes or until cheese is melty and sauce is bubbling. 
  4. Step 4Garnish with sour cream, cilantro, and avocado.