1. 1. Prepare Your Oven and Skillet: Preheat your oven to 375 F (190 C). Lightly grease a 9×13-inch baking dish. Heat the olive oil in a large skillet or Dutch oven over medium heat.

2. 2. Brown the Meat and Saute Aromatics: Add the ground turkey or chicken to the hot skillet. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

3. 3. Combine the Filling Ingredients: Stir in the rinsed and drained black beans, undrained diced tomatoes, enchilada sauce, frozen corn, chili powder, cumin, salt, and black pepper. Bring the mixture to a simmer, then reduce heat and let it cook for 5 minutes, allowing the flavors to meld.

4. 4. Layer the Casserole: Spread half of the meat and bean mixture evenly in the bottom of the prepared baking dish. Arrange half of the corn tortilla strips over the mixture. Sprinkle with half of the shredded cheddar cheese.

5. 5. Add Second Layer: Spoon the remaining meat and bean mixture over the first layer of cheese. Top with the remaining corn tortilla strips and then sprinkle with the remaining shredded cheddar cheese.

6. 6. Bake Until Bubbly and Golden: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. The edges should be slightly golden.

7. 7. Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the layers to set slightly, making it easier to serve. Garnish with fresh cilantro and a dollop of Greek yogurt or sour cream, if desired.