Cheesy Chicken Enchilada Bake Recipe Fiesta in a Dish

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 large onion, chopped (approx. 1 cup)
• 2 cloves garlic, minced
• 1 1/2 lbs cooked chicken, shredded (approx. 680g)
• 1 (15 ounce) can black beans, rinsed and drained (425g)
• 1 (15 ounce) can corn, drained (425g)
• 1 (10 ounce) can diced tomatoes and green chiles (Rotel), undrained (283g)
• 1 packet (1 ounce) taco seasoning mix (28g)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 10-12 corn tortillas, cut into quarters
• 2 (10 ounce) cans red enchilada sauce (567g total)
• 2 cups shredded cheddar cheese, divided (approx. 200g)
• 1 cup shredded Monterey Jack cheese, divided (approx. 100g)
• Optional: chopped fresh cilantro, sour cream, guacamole, for serving