Ingredients:

  • 2 cups cooked chicken, shredded (about 450g)
  • 8 small corn tortillas (or 4 large)
  • 1 cup salsa (240ml)
  • 1 cup corn, drained (160g)
  • 1 can (15 oz) black beans, drained and rinsed (425g)
  • 1 cup shredded cheese (cheddar or Mexican blend) (100g)
  • 1 small onion, diced
  • 1 teaspoon garlic powder (5g)
  • 1 teaspoon cumin (5g)
  • Salt and pepper, to taste

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine shredded chicken, salsa, cooked corn, black beans, diced onion, garlic powder, cumin, salt, and pepper.
  3. In the baking dish, layer half of the tortillas, cutting them as needed to fit.
  4. Spread half of the chicken mixture over the tortillas, then sprinkle with half of the cheese.
  5. Repeat the layers: tortillas, chicken mixture, and cheese.
  6. Bake in the preheated oven for 30 minutes or until the cheese is bubbling and golden brown.
  7. Garnish with fresh cilantro or avocado if desired.