Chicken, Black Bean, and Corn Tortilla Casserole

• boneless skinless chicken breastcut into bite-size pieces20 oz
• whole-wheat tortillascut into strips6
• black beansdrained and rinsed2 can
• frozen cornthawed2 cup
• frozen spinachthawed and squeezed dry2 cup
• tomato sauce2 cup
• yellow oniondiced1
• garlicminced1
• shredded cheddar cheese6 oz
• olive oil4 tsp
• taco seasoning1 oz
• kosher salt1/2 tsp
• black pepper1/2 tsp

Instructions

1. 1Dice the onion, mince the garlic, cut the chicken into bite-size pieces, and cut the tortillas into strips. Thaw the corn and spinach, squeezing the spinach dry. Heat the oven to 375F.
2. 2Do not rinse the chicken. Pat it dry, season it with kosher salt and black pepper, and cook it in a large oven-safe skillet with the olive oil over medium-high heat until the pieces are browned and the thickest piece reads 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a clean plate. Wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Reduce the heat to medium. Add the onion and a small pinch of kosher salt, then cook until translucent and softened, about 4-6 minutes. Add the garlic and cook until fragrant, about 30-60 seconds.
4. 4Stir in the tomato sauce and taco seasoning. Simmer until the sauce is fragrant and slightly thickened, about 2-3 minutes. Taste the sauce and adjust with kosher salt and black pepper.
5. 5Stir the chicken, black beans, corn, and spinach into the sauce. Fold in half of the tortilla strips, then spread the mixture evenly in the skillet. Scatter the remaining tortilla strips over the top and cover with the cheddar cheese.
6. 6Bake until the cheese is melted and bubbling and the casserole is hot throughout, about 18-22 minutes. Let it stand for 5 minutes, then serve.