I couldn’t decide if I should call this a Mexican Lasagna or a Mexican Casserole...you decide!
1 can of enchilada sauce
About 10 small corn tortillas, sliced into pieces
2 cups cooked, shredded chicken
1 green bell pepper, sliced
1 small onion, sliced
1/2 can of corn, drained
Cheddar cheese, shredded
9x9 casserole dish
Preheat oven to 350 degrees.
Layer the casserole dish with enchilada sauce, tortillas, chicken, peppers, onion, corn, cheddar cheese and repeat layers, ending with the cheese.
Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake for 10-15 more minutes. Broil for last 2 minutes to get a crunchy top. Let the casserole rest for 5 minutes before cutting and serving.
Top with a dollop of sour cream and garnish with avocado slices. Serve with rice and beans or a side salad.