Ingredients: Yield: 8 servings 12 corn tortillas 4 ounces Mexican chili sauce 8 ounces canned corn 14 ounces black beans, cooked 14 ounces Monterey Jack cheese, plus more for topping Salt and pepper 16 ounces chicken, cubed Preheat oven to 350 degrees F. Prepare the tortillas by soaking them in hot water until they are slightly soft. Coat the bottom of a 9 by 13-inch pan with about 1/2 of the marinara sauce. Spread 4 tortillas down on top of the sauce in the pan. Top the tortillas with about 1/3 of the corn, beans and cheese. Sprinkle with salt and pepper. Then add 1/3 of the chicken. Place 4 more tortillas on top and repeat with the toppings. After you have 3 layers spread the remaining marinara sauce and top with more cheese. Place in oven for 45 minutes.
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