Enchilada Casserole
Ingredients
- 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 c. cooked, shredded chicken
- 1 (4.5-oz.) can diced green chilis
- 2 (10-oz.) cans enchilada sauce
- 18 corn tortillas
- 2 c. shredded cheddar
- 2 c. shredded Monterey jack
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