Step 1

Preheat oven to 220°C (200°C fan-forced).

Step 2

Heat oil in a large saucepan over medium-high heat; cook onion and capsicum, stirring, until tender. Add tomatoes, beans, corn and seasoning; simmer, uncovered, for 10 minutes or until mixture thickens slightly. Add chicken and coriander; cook, stirring, until hot. Season to taste.

Step 3

Line base and sides of a 20cm (8-inch) spring-form pan with foil or baking paper; place on an oven tray. Line base of pan with one tortilla; top with one-third of the chicken mixture. Repeat layering with remaining tortillas and chicken mixture, finishing with a tortilla; sprinkle with cheese. Bake, uncovered, for 20 minutes or until browned lightly. Stand for 5 minutes before cutting.