Step 1

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Meanwhile, dice 1/2 large yellow onion (about 1 cup) and 1 medium red bell pepper (about 1 1/4 cups). Rinse and drain 1 can black beans and 1 can corn kernels. Shred 12 ounces cooked chicken if needed (about 3 cups)

Step 2

Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onion and bell pepper and cook until slightly softened, about 5 minutes. Add the chicken, black beans, corn, and 1 can diced green chiles and any juices. Stir to combine and cook for 5 minutes.

Step 3

Open 2 (10-ounce) cans enchilada sauce. Set aside 1/2 cup of the sauce. Add the remaining sauce to the skillet and stir to combine. Remove from the heat.

Step 4

Pour the reserved enchilada sauce into a 9x13 baking dish and spread it all the way to the edges. Lay 6 of the small corn tortillas in the baking dish, overlapping them to cover the bottom. Spoon about 1/3 of the chicken filling over the tortillas and spread into an even layer, then sprinkle with 1 cup of the Mexican cheese blend. Repeat building two more layers with the remaining tortillas, chicken filling, and cheese.

Step 5

Bake until the cheese is melted and the sauce is bubbling, about 30 minutes. Meanwhile, dice 1 medium tomato (about 1/2 cup) and finely chop 1/4 cup fresh cilantro leaves and tender stems (about 2 tablespoons).

Step 6

Remove the casserole from the oven. Sprinkle with the tomato and 1/4 cup sliced and drained black olives. Drizzle with 1/3 cup Mexican crema and garnish with the cilantro. Cut into squares to serve.