No-Roll Enchilada Casserole

Preheat the oven to 400 degrees F.

Fill a 9x13-inch baking dish with the water.

In a small bowl, mix the garlic powder, the chili powder, the cumin, the paprika, the salt, and the pepper together.

Generously sprinkle the spice mixture over both sides of the chicken breasts and then place them in the baking dish with the water.

Roast the chicken in the oven until the internal temperature of the chicken breasts reaches 165 degrees F, about 20-25 minutes.

Transfer the cooked chicken to a large bowl and shred using two forks.

Lower the oven heat to 375 degrees F.

Grease a 9x13-inch casserole dish with cooking spray or olive oil.

In a medium bowl, mix the corn and the black beans together.

Evenly spread 1/2 cup of the enchilada sauce on the bottom of the prepared casserole dish and top with 8 of the tortilla halves, so that the entire dish is covered.

Sprinkle the tortillas with 1/3 of the black bean mixture, followed by layering 1 cup of the shredded chicken, 1/3 of the cheese, a sprinkle of the green onions, and a sprinkle of the cilantro.

To start the second layer, top the cilantro with 8 of the tortilla halves, followed by 1 cup of the enchilada sauce. Then, layer with 1/3 of the black bean mixture, 1 cup of the shredded chicken, 1/3 of the cheese, a sprinkle of the green onions, and a sprinkle of the cilantro.

For the final layer, top the cilantro with the remaining tortilla halves, then layer with the remaining black bean mixture, the remaining shredded chicken, and the remaining enchilada sauce.

Cover the casserole with aluminum foil and bake for 20 minutes.

Carefully discard the aluminum foil from the dish and sprinkle the top of the enchiladas evenly with the remaining cheese.

Bake the casserole, uncovered, until the cheese has melted, about 10 minutes.

Top the casserole with the remaining green onions and the remaining cilantro.

Allow the casserole to cool for about 5-10 minutes, then cut into 8 equal pieces.

Serve.