Chicken Enchilada Casserole




Sauté the onion in hot oil in a frying pan until tender.

Add the sauce, black beans, tomatoes, corn, chili powder and the cumin.

Reduce the fire and allow the mixture to simmer for about 5 minutes.

Spoon half of the sauce mixture unto the bottom of a baking dish, break up 5 of the taco shells and make a layer over this.

Followed by 1/2 of the chicken, then 1/2 of the cheese.

Spoon the rest of the sauce mixture on top, followed by the other 5 taco shells, the rest of the chicken and the rest of the cheese.

Bake in a previously preheated oven at 180 degrees celcius for around 15 minutes or until the cheese is golden and bubbly.