Mexican Tortilla Casserole

Ingredients (serves 4–6)

Filling:

• 2 cups cooked chicken (shredded) or ground beef
• 1 cup cooked beans (black or kidney)
• 1 cup corn (fresh, canned, or frozen)
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 1/2 cups enchilada sauce (store-bought or homemade)
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt & pepper to taste

Layers:

• 6–8 tortillas (corn or flour)
• 2 cups shredded cheese (cheddar, mozzarella, or mix)

Optional toppings:

• Sour cream
• Fresh coriander (cilantro)
• Jalapeños

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Instructions

1. Cook the filling

• Heat a pan with a little oil.
• Sauté onion and garlic until soft.
• Add chicken (or beef), beans, corn, spices, salt, and pepper.
• Stir in enchilada sauce and simmer 3–5 minutes.

2. Assemble casserole

• Preheat oven to 180°C (350°F)
• Grease a baking dish
• Layer like this:
  1. Tortillas (cover base)
  2. Filling
  3. Cheese
• Repeat layers, finishing with cheese on top.

3. Bake

• Bake for 20–25 minutes until hot and bubbly
• Broil/grill 2–3 minutes for a golden top (optional)

4. Rest & serve

Let it sit 5–10 minutes before slicing (helps layers hold together).