Rinse and pat dry a whole chicken. Remove inner parts of chicken if any. Put in a pan and drizzle olive oil on top. Sprinkle (ok, a lot) of taco seasoning on top.
Cook for about an hour or until done. (depends on the size of your chicken)
Let rest and cool then shred the chicken.
In a pan on stove, heat more oil.
Cook onion for about 3 minutes, then add corn, chilis, and beans to heat through - about 3 more minutes.
In a 2 quart casserole, start layering with enchilada sauce, then tortillas (I tore mine to fit the pan I used),
Then refried beans, chicken, onion mixture, cheese.
Repeat layer one more time for a total of two layers.
Top with tortillas, sauce, and cheese.
Bake for about 35 minutes on 350 until all the cheese is melted.
Enjoy!
Recipe by kcreatives at https://kd316.com/2014/09/15/roasted-chicken-enchilada-casserole/