Chicken Enchilada Casserole

- Preheat oven to 375 - Boil water, add chicken breast and shred - Heat oil in frying pan - Dice onion and mince garlic - Add onion to pan cook until slight transparent - Add garlic, cook 1 minute - Mix corn, black beans, shredded chicken, onions, garlic, diced jalapeños, cream cheese, rotelle, salsa in boil. Add cumin, chili powder, salt and pepper to taste - Add layer of chicken mixture to casserole dish, add layer of shredded cheese, add layer of halved tortillas - Repeat - Top with one more layer of chicken mixture, crushed tortilla chips and remaining cheddar cheese - Cover in foil and bake for 20 minutes (remove tin foil after 10 minutes) - Remove from oven and top with diced avocado and olives - Serve with cholula and sour cream