Chicken Enchilada Casserole

Ingredients

For the sauce

• 1 large can crushed tomatoes
• 1½ cups chicken broth
• 2 tbsp chili powder
• 1 tbsp dried oregano
• 1 tbsp onion powder
• 1 tbsp ground cumin
• 1 tsp garlic powder
• 1 tsp ground coriander
• ¾ tsp salt
• ½ tsp ground black pepper
• ½ tsp chipotle powder

For the casserole

• 8 small flour tortillas, cut into triangles
• 1 15oz can black beans, rinsed and drained
• 2 cups frozen corn kernels, thawed and drained
• 2 jalapeno peppers, seeded and finely sliced
• 4 cups shredded cooked chicken
• 4 cups grated Monterrey Jack cheese

To serve / garnish

• 1 cup sour cream
• 1 jalapeno pepper, seeded and finely sliced
• ½ ripe avocado, diced
• ½ tomato, seeded and diced
• 2 green onions, thinly sliced
• 2 tbsp chopped fresh cilantro

Instructions

Nutrition Facts (estimated)