Ingredients

• 1 tablespoon olive oil
• 1 onion
• 1 red bell pepper
• 1 (4 ounce) can diced green chiles
• 2 (15 ounce) cans pinto beans, rinsed and drained (1 pinto, 1 black)
• 1 (8 ounce) can whole kernel corn, drained
• 3 cups chicken
• 3 cups red enchilada sauce
• 12 corn tortillas, halved
• 3 cups shredded Monterrey Jack cheese
• toppings - cilantro, red onion, green onion, avocado

Directions

1. Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray; set aside.
2. Heat oil in a large sauté pan over medium-high heat. Add onion and bell pepper and sauté for 6-7 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.
3. Pour about 1/2 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 1/3 of the chicken mixture, followed by 1/3 of the cheese. Repeat with another layer of tortillas, chicken mixture, and cheese. Followed by a final layer of tortillas, chicken mixture, the remaining 1/2 cup of enchilada sauce, and cheese.
4. Cover the pan with aluminum foil, then bake for 20 minutes.
5. Remove pan and remove aluminum foil. Uncover and bake for 10 more minutes, until the cheese is thoroughly melted.
6. Remove from the oven and serve warm, garnished with your desired toppings.