Scale

1 tablespoon olive oil

1 medium white onion, peeled and diced

1 large red bell pepper, cored and diced

1 (4-ounce) can diced green chiles

2 (15-ounce) cans beans, rinsed and drained (one pinto, one black beans)

1 (8-ounce) can whole kernel corn, drained

3 cups (about 1.5 pounds) shredded or diced cooked chicken

3 cups red enchilada sauce, homemade or store-bought, divided

12 corn tortillas, halved

3 cups shredded Monterrey Jack or Mexican blend cheese

Optional Toppings: chopped cilantro, diced red onion, sliced green onions, or diced avocado

Prepare the Oven: Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray.
Cook the Vegetables: In a large sauté pan over medium-high heat, add olive oil. Sauté onion and bell pepper for 6–7 minutes, until softened.
Combine the Filling: Stir in diced green chiles, beans, corn, chicken, and 2 cups enchilada sauce. Mix until evenly coated, then remove from heat.
Start the Layers: Pour ½ cup enchilada sauce into the baking dish, spreading it to coat the bottom.
First Layer: Arrange about 8 tortilla halves to cover the bottom. Add ⅓ of the chicken mixture and ⅓ of the cheese.
Second Layer: Repeat with tortillas, chicken mixture, and cheese.
Final Layer: Finish with a last set of tortillas, the remaining chicken mixture, the final ½ cup enchilada sauce, and the rest of the cheese.
Bake Covered: Cover with foil and bake for 20 minutes.
Bake Uncovered: Remove foil and bake another 10 minutes until the cheese is melted and bubbly.
Rest and Serve: Let sit for 5–10 minutes before cutting. Garnish with fresh toppings.