Chicken Enchilada Casserole

INGREDIENTS

1 1/2

lbs boneless skinless chicken breast or chicken thighs (see notes*)

1/4 tsp

salt

1/4 tsp

ground black pepper

2 tbsp

avocado oil (or other cooking oil, divided)

1 cup

onion (diced (from 1/2 medium onion))

1 cup

green bell pepper (diced (from 1 pepper))

2 cloves

garlic (minced)

1 cup

corn (frozen or canned)

1 15 ounce can

black beans (drained and rinsed)

2 cups

red enchilada sauce (canned or homemade (gluten-free), divided)

2 cups

shredded cheddar cheese (or mix of monterey jack and cheddar)

corn tortillas (sliced in half)

avocado (sliced)

1/4 cup

cilantro (chopped)