Preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick spray and set aside.
Heat the olive oil in a large sauté pan and cook the onions for 4 minutes. Add the garlic, cumin, and chili powder and cook for another minute.
1 tablespoon olive oil, 1 white onion, 1 teaspoon minced garlic, 1 teaspoon ground cumin, 1 teaspoon chili powder
Add the black beans, corn, chilies, and chicken and stir. Then, add the soup, and the Rotel, combining well.
15 ounces canned black beans, 15 ounces canned corn, 4.5 ounces canned diced green chilies, 3 cups cooked shredded chicken, 10.5 ounces cream of chicken soup, 10 ounces Rotel
Add the sour cream and cream cheese and stir until melted.
½ cup sour cream, 4 ounces cream cheese
Spread a layer of fritos in the bottom of a 9x13-inch pan, then spoon the meat mixture over the fritos, top with cheese. Repeat the layers again, then top with more fritos and cheese.
9.25 ounces Fritos, 2 cups Mexican cheese blend
Place the pan in the oven and bake until bubbly and the cheese is melted, approximately 20 minutes..