In a large oven-proof skillet or saute pan, heat the vegetable oil over medium-high heat.
Saute red onion over medium heat until translucent, about 5 minutes.
Add cumin, oregano, salt and garlic. Cook an additional 30- 60 seconds. Remove from heat.
Add Rotel, enchilada sauce, tortillas, chicken, corn and 1 cup of cheese. Stir to combine.
Top with remaining 1 cup of cheese.
Bake for 20 minutes until bubbly and cheese is melted.
Garnish with cilantro and sour cream.
Serving Size: this skillet serves 6 when paired with side dishes. It will serve 4 if serving big eaters or not pairing with more side dishes.How to StoreTransfer any leftovers into an airtight container and store in the refrigerator for up to 4 days. Reheat servings in the microwave.