Preheat the oven to 375 degrees F.
In a large oven-proof skillet (12-inch pan recommended), heat the vegetable oil over medium heat.
1 tablespoon vegetable oil
Sauté the red onion over medium heat until softened and translucent, about 3-4 minutes.
⅓ cup chopped red onion
Add cumin, oregano, salt and garlic. Cook an additional 30- 60 seconds. Remove from heat.
2 teaspoons ground cumin, 1 teaspoon dried oregano, ¾ teaspoon kosher salt, 1 garlic clove
Add diced tomatoes, enchilada sauce, tortilla strips, shredded chicken, corn and ½ cup of cheese. Stir to combine.
1 10-ounce can diced tomatoes with green chilies, 1 15-ounce can red Enchilada sauce, 4 soft corn tortillas, 2 cups shredded chicken breast, ¾ cup frozen corn, 1.5 cups reduced-fat shredded Mexican blend cheese
Sprinkle the remaining 1 cup of cheese evenly over the top.
Bake for 20 minutes until bubbly and cheese is melted. Remove from oven and allow to sit 5 minutes before serving for the filling to thicken slightly.
OPTIONAL: Garnish with torn fresh cilantro and a dollop of plain non-fat Greek yogurt or low-fat sour cream.