Preheat oven to 375°. In a large bowl, mix reserved chili, corn and beans. Spread 1 cup chili mixture into a greased 13x9-in. baking dish. Layer with 2 tortillas, 2 cups chili mixture, 1 cup cheese and 1/2 cup enchilada sauce. Repeat layers. Top with the remaining tortillas and chili mixture., Bake, covered, 20-25 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Let stand 10 minutes before cutting. If desired, serve with lettuce and tomatoes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake as directed, increasing covered time to 40-45 minutes or until a thermometer inserted in center reads 165°. Serve as directed.