Servings: 8 SERVINGS

2 tablespoons olive oil 2 tablespoons olive oil
1 medium white onion, peeled and diced 1 medium white onion, peeled and diced
1 large red bell pepper, cored and diced 1 large red bell pepper, cored and diced
1 (4 ounce) can diced green chiles 1 (4 ounce) can diced green chiles
1 (15 ounce) can beans, drained (pinto, black, or refried) 1 (15 ounce) can beans, drained (pinto, black, or refried)
1 (8 ounce) can whole kernel corn, drained 1 (8 ounce) can whole kernel corn, drained
3 cups (about 1.5 pounds) shredded or diced cooked chicken 3 cups (about 1.5 pounds) shredded or diced cooked chicken
3 cups red enchilada sauce, homemade or store-bought 3 cups red enchilada sauce, homemade or store-bought
12-20 corn tortillas, halved 12 to 20 corn tortillas, halved
3 cups shredded Monterrey Jack or Mexican blend cheese 3 cups shredded Monterrey Jack or Mexican blend cheese
toppings: chopped fresh cilantro, diced red onion toppings: chopped fresh cilantro, diced red onion

Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray; set aside.
Heat oil in a large sauté pan over medium-high heat. Add onion and bell pepper and sauté for 6 to 7 minutes, or until softened. Stir in the diced green chiles, beans, corn, chicken and 2 cups enchilada sauce, and stir to combine. Remove from heat and set aside.
Pour about ½ cup of the remaining enchilada sauce in the baking dish, and spread until the bottom of the dish is evenly coated. Top with a layer of about 8 tortilla halves, so that the entire dish is covered. Top evenly with ⅓ of the chicken mixture, followed by ⅓ of the cheese. Repeat with another layer of tortillas, chicken mixture, and cheese. Followed by a final layer of tortillas, chicken mixture, the remaining ½ cup of enchilada sauce, and cheese.
Cover the pan with aluminum foil, then bake for 20 minutes.
Remove pan and remove aluminum foil. Uncover and bake for 10 more minutes, until the cheese is thoroughly melted.
Remove from the oven and serve warm, garnished with your desired toppings.