Chipotle Chicken Enchilada Casserole | The Kitchen Scout

Ingredients

• 2 Tablespoons olive oil
• 1 3/4 pounds boneless, skinless chicken thighs
• 1 small onion, 1/2 inch dice
• 2 cloves garlic, minced
• 1 Tablespoon cumin
• 1 1/2 teaspoons dried oregano
• 2, 10-ounce cans mild or medium red enchilada sauce
• 2 chipotle peppers in adobo, minced
• 2 teaspoons adobo sauce (from can)
• 5 ounces corn tortillas (see note)
• 1 cup drained, rinsed black beans
• 1 cup frozen corn, thawed
• 2 cups monterey jack cheese
• Chopped Cilantro
• Avocado Slices
• Sour cream or Greek yogurt