Chicken enchilada casserole recipe

Chicken second courses

3 cups red enchilada sauce (I highly recommend my homemade red enchilada sauce recipe, which can be made gluten-free*) 16 corn tortillas, halved 2 (15 ounce) cans black beans, rinsed and drained 1 (15 ounce) can whole kernel corn, drained 6 scallions (green onions), thinly sliced 4 cups (about 1.5 pounds) shredded cooked chicken 3 cups shredded Monterrey Jack or Mexican blend cheese 1 avocado, peeled, pitted and diced ½ cup loosely-packed chopped fresh cilantro