Directions:
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the shredded chicken, enchilada sauce, sour cream, black beans, corn, cumin, garlic powder, salt, and pepper. Stir until everything is well mixed.
In a greased 9×13 inch baking dish, layer four corn tortillas on the bottom. Spread half of the chicken mixture over the tortillas, then sprinkle with half of the shredded cheese. Repeat the layers with the remaining tortillas, chicken mixture, and top with the remaining cheese.
Cover the dish with aluminum foil and bake in the preheated oven for about 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
Once finished, take the casserole out of the oven and let it cool for a few minutes. Garnish with chopped green onions before serving. This sour cream chicken enchilada casserole is a hearty and delicious meal perfect for any occasion!
