Step 1

Preheat the oven to 375 degrees.

Step 2

In a large oven-proof skillet or saute pan, heat the vegetable oil over medium-high heat.

Step 3

Saute red onion over medium heat until translucent, about 5 minutes.

Step 4

Add cumin, oregano, salt and garlic. Cook an additional 30- 60 seconds. Remove from heat.

Step 5

Add Rotel, enchilada sauce, tortillas, chicken, corn and 1 cup of cheese. Stir to combine.

Step 6

Top with remaining 1 cup of cheese.

Step 7

Bake for 20 minutes until bubbly and cheese is melted.

Step 8

Garnish with cilantro and sour cream.