Recipe: Enchilada Casserole

I made enchilada casserole tonight & it was yummy. Josh said it "actually tastes Mexican, not like a caucasian tried to make it." So I guess that means it's good? I thought so, anyways! I don't know where I got the recipe (I have a Word document full of recipes I find & want to try), but I certainly didn't make it up.

Easy Enchilada Casserole

Ingredients
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 diced tomatoes with jalapenos
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
3 cups chopped cooked chicken*
3 cups (12 ounces) shredded Mexican four-cheese blend

Preparation
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 13- x 9-inch baking dish. Layer with one-third of tortillas, half of chicken, and 1 cup 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 cup cheese.

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

Prep: 15 min., Bake: 20 min.

*2 pounds lean ground beef, cooked, may be substituted.

**My modifications: obviously used onion powder instead of onion, & added garlic powder as well. I also substituted hominy for corn; I thought that sounded better & it did taste good.