Preparation Steps

• Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish and set aside.
• In a large skillet over medium heat, add 1 tablespoon neutral oil. Sauté the diced onion until soft, about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant.
• Stir the cumin, chili powder, smoked paprika, salt and pepper into the onion mixture. Add the shredded chicken and corn, toss to coat, and heat through for 2–3 minutes. Remove from heat and fold in 2 tablespoons chopped cilantro.
• Warm the tortillas so they bend without cracking: stack and microwave for 20–30 seconds wrapped in a damp paper towel, or heat briefly in a dry skillet. Keep covered so they stay pliable.
• Pour 1/2 cup of enchilada sauce into the bottom of the prepared baking dish and spread to coat. Lay 3–4 tortillas in a single layer, tearing a couple to fill gaps if needed.
• Spoon half of the chicken mixture over the tortillas. Drizzle with about 3/4 cup enchilada sauce and sprinkle with 1 cup of the shredded cheese.
• Repeat: add another layer of tortillas, the remaining chicken, 3/4 cup sauce, and 1 cup cheese. Finish with a final tortilla layer, the remaining sauce and the last 1/2 cup plus 1/4 cup of cheese for an even top.
• Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake another 10–12 minutes until the cheese is melted and the casserole is bubbling.
• For a golden finish, switch the oven to broil and put the casserole under the broiler 1–2 minutes—watch closely so it doesn’t burn.
• Let the casserole rest 8–10 minutes before cutting. Dollop with sour cream and sprinkle with sliced green onions and remaining cilantro to serve.