Chicken Enchilada Potato Casserole

INGREDIENTS

2 tbsp

olive oil

to 4 chicken breast halves (, cooked and shredded)

1 cup

sweet corn kernels

1 cup

canned black beans

1/8 tsp

ground cumin

1/8 tsp

paprika

1/8 tsp

chili powder (, or to taste)

1/4 tsp

garlic powder

salt and fresh ground pepper (, to taste)

1 can

((10-ounces) enchilada sauce (I like to use Mild Red Chile Enchilada Sauce))

russett potatoes or 4 medium sized red potatoes (, peeled, washed and sliced into thin rounds, about 1/2-inch thick)

Water

1 1/2 cups

shredded cheddar cheese

fresh parsley (, for garnish)