1. Preheat and prep. Position a rack in the center of your oven and preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a thin drizzle of oil.

2. Slice tortillas. Stack the corn tortillas and use a sharp knife or kitchen shears to cut each into roughly 1-inch strips. Transfer to a bowl and set aside.

3. Sauté aromatics. In a large, heavy-bottomed skillet over medium heat, warm the avocado oil until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Stir in the minced garlic and cook for 30 seconds more, until fragrant.

4. Season chicken. Sprinkle the chili powder, cumin, smoked paprika, oregano, cayenne (if using), 1 teaspoon salt and ½ teaspoon pepper over the chicken pieces. Toss to coat evenly in the spice mixture.

5. Brown chicken. Push the onions and garlic to the side of the skillet. Add the seasoned chicken in a single layer and cook undisturbed for 2–3 minutes, until the bottoms begin to brown. Flip the pieces and cook for another 2–3 minutes, until mostly cooked through.

6. Build the filling. Stir the onions and garlic back into the chicken. Add the black beans, corn, diced tomatoes with their juices and salsa verde. Stir to combine, then reduce the heat to low and let the mixture simmer gently for 5–7 minutes, stirring occasionally, until slightly thickened and the chicken is cooked through. Taste and adjust seasoning with more salt and pepper if needed. Remove from heat.

7. Add lime and cilantro. Stir the fresh lime juice and chopped cilantro into the filling, reserving a little cilantro for garnish.

8. Assemble the casserole. Spread half of the tortilla strips in an even layer across the bottom of the prepared baking dish. Spoon half of the chicken-bean mixture over the tortillas, spreading it out evenly. Sprinkle with 1 cup of the shredded cheese. Repeat with the remaining tortilla strips, chicken mixture and remaining 1 cup cheese.

9. Bake. Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and continue baking for 8–10 minutes, or until the cheese is melted, bubbly and just beginning to brown at the edges.

10. Rest and serve. Let the casserole rest on a wire rack for 5 minutes to set. Garnish with the reserved cilantro, sliced green onions, jalapeño slices, diced avocado or dollops of Greek yogurt or sour cream, as desired.