Chicken Taco Casserole

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Apply a non-stick coating to a 9x13-inch casserole dish using the provided spray.

Heat oil in a large non-stick skillet over an intermediate to high heat setting. Introduce ground chicken and onion into the skillet; cook, stirring occasionally to disintegrate the meat, until the onion is mostly tender and the meat is fully cooked through, approximately 5 minutes. Season with a blend of spices including chili powder, cumin, garlic powder, and salt.

Combine black beans, corn, diced tomatoes, green chiles, and tomato sauce; stir until the ingredients are harmoniously combined. Bring the mixture to a gentle simmer and cook for around 10 minutes. Taste the mixture and adjust the seasonings as desired to achieve a balanced flavor.

Spoon generous portions of the meat mixture onto the bottom of the prepared casserole dish; spread it into a thin layer. Place 3 or 4 tortillas over the sauce, fragmenting them as necessary to create an even layer without excessive overlap. Spread the remaining meat mixture over the tortillas. Cover with a layer of tortillas, again breaking them into pieces as necessary to evenly cover the surface.

Top with shredded cheese. Cover a piece of foil with non-stick spray; place it over the casserole dish, sprayed-side down. This prevents cheese loss when removing the foil.

Bake in the preheated oven until the casserole is bubbly and the cheese is nicely melted, approximately 30 minutes. Allow it to cool for 10 to 15 minutes before cutting into wedges or scooping out to serve.