Easy Mexican Chicken Casserole

15- ounce can Red Enchilada Sauce ((if gluten-free, be sure to use a gluten-free brand))

Corn Tortillas (, cut into quarters)

15- ounce can Black Bean Refried Beans ((regular refried beans may be substituted))

Olive Oil

Red Onion (, chopped)

7- ounce can Mild Green Chilies ((fire roasted if available))

15- ounce can Pinto Beans (, rinsed and drained (1 ½ cups homemade beans may be used))

shredded Rotisserie Chicken

Corn Kernels; frozen (, canned/drained or fresh may be used)

14.5- ounce can Diced Fire Roasted Tomatoes (, preferably with Mexican seasoning if available (I used Muir Glen Organic with Adobo seasonings), undrained)

ground Cumin

Chile Powder

grated Mexican Cheese Blend ((sold with packaged cheese) or a combination of grated Milk Cheddar, Monterrey Jack and Cobly cheeses)

Suggesting toppings: thinly sliced iceberg lettuce ribbons (, pico de gallo or fresh salsa, guacamole, sour cream, diced fresh cilantro, pickled jalapeno slices)