Enchilada Casserole

Umm, love me some Tex-Mex type food and casseroles are always a great way to get lots of variety in one single dish. I've made this as shown here with chicken strips but have also used ground crumbles, either way it's delicious. Be sure to serve with garnish, we love shredded lettuce, Toffuti sour cream, salsa and jalapeno slices.

• 1 medium onion, chopped
• 2 tablespoons vegetable oil
• 1 (19-ounce) can enchilada sauce
• 1 (16-ounce) can black beans, rinsed and drained
• 1 (14 1/2-ounce) can Rotel
• 1 (11-ounce) can Mexican-style corn, drained
• 1 teaspoon fajita seasoning or chili powder
• 1 teaspoon ground cumin
• 1 (10-ounce) package 6-inch corn tortillas
• 1 package Morning Star Farms chicken strips (cut into bite sized pieces)
• 1 package Daiya PepperJack cheese

Saute onion in hot oil in a large skillet over medium-high heat until tender.

Stir in next 6 ingredients. Reduce heat to low, and cook, stirring often, 5 minutes or until thoroughly heated.

Spoon one-third of sauce mixture in bottom of a lightly greased 2 quart baking dish.

Layer with one-third of tortillas.

Layer half of the chicken.

Add 1/3 of the cheese.

Repeat layers with one-third each of sauce mixture and tortillas, remaining chicken, and 1 cup cheese. Top with remaining tortillas, sauce mixture, and 1/3 of the cheese.

Bake at 350° for 15 to 20 minutes or until golden and bubbly.

Serve with garnishes of  your choice (see top for ideas) and an ice cold beer or glass of wine. Enjoy!