1. Preheat the Oven:
   Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or oil.
2. Sauté the Vegetables:
   Heat a large skillet over medium heat. Add a drizzle of olive oil, then sauté the diced onion and bell pepper for 3–4 minutes, or until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Prepare the Filling:
   In the skillet, combine the sautéed vegetables with the drained corn, green chiles, black beans, shredded chicken, enchilada sauce, ground cumin, salt, and pepper. Stir well and let the mixture heat through.
4. Assemble the Casserole:
   • Place 4 corn tortillas at the bottom of the greased baking dish, slightly overlapping to form a solid base.
   • Spread 1/3 of the chicken mixture evenly over the tortillas.
   • Sprinkle a layer of shredded Monterey Jack and cheddar cheese over the chicken mixture.
   • Repeat the layering process two more times (tortillas, chicken mixture, and cheese), finishing with a generous layer of cheese on top.
5. Bake the Casserole:
   Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden brown.
6. Cool and Serve:
   Let the casserole rest for 5–10 minutes to set. Slice into portions and garnish with your favorite toppings such as avocado, sour cream, or cilantro. Serve warm and enjoy!

Notes

• Make-Ahead Option: Assemble the casserole and refrigerate for up to 24 hours before baking. Add 5 minutes to the baking time if baking directly from the fridge.
• Freezing: Cool the fully cooked casserole completely, then freeze tightly wrapped for up to 3 months. Reheat in the oven at 350°F until warmed through.

Customizable: Feel free to swap out ingredients or add extras like sautéed zucchini, spinach, or diced jalapeños for more flavor and texture