Layers of tortillas are combined with pepper jack cheese, enchilada sauce, corn and cannellini beans. This white casserole is topped with all green garnishes...resulting in a beautiful and tasty delight.
Preheat oven to 375 degrees. Spray a 9×13-inch baking pan with cooking spray, and set aside.
In a large mixing bowl combine the chicken, yogurt and cumin and stir until combined.
Combine the corn with the beans, and rinse and drain them both. (I add them to a salad spinner to remove any excess water.)
To assemble the enchiladas, place 8 tortilla halves in the prepared baking pan so that they cover the bottom of the pan. Spread about 1/4 cup enchilada sauce on top of the tortillas, then top evenly with the chicken mixture, followed by 1/2 cup of bean mixture, and 1 cup shredded cheese. Repeat with a second layer of tortillas, sauce, chicken, beans/corn and cheese. Top with a final layer of just tortillas, enchilada sauce and cheese.
Cover the casserole with aluminum foil. Tent the foil so the cheese does not stick. Bake for 20 minutes. Then remove the foil and continue to bake for an additional 15 minutes, uncovered, until bubbly and the cheese is melted and slightly brown.
Remove pan from the oven, sprinkle with avocado, cilantro, lettuce and green onion. Enjoy!
Great served with rice.