Step 1

Position a rack in the middle of the oven and preheat to 425 degrees. Coat a 9-by-13-inch glass baking dish with nonstick cooking spray.

Step 2

In a medium saucepan over medium-high heat, combine 1/2 cup of the enchilada sauce or salsa, the corn, jalapeño or chiles, and olives. Bring to a simmer, add the shrimp and cook until the shrimp are warmed through, 1 to 2 minutes. Remove from the heat.

Step 3

Spread 1/4 cup of the enchilada sauce or salsa in the baking dish. Top with a layer of 6 overlapping tortillas.

Step 4

Place the beans in a medium bowl and gently mash, leaving some whole.

Step 5

Spread the beans evenly over the tortillas, followed by the shrimp mixture, then 1 cup of the cheese. Top with the remaining 6 tortillas. Pour the remaining 3/4 cup of sauce or salsa over the tortillas, and spread evenly so all are moistened. Cover the dish tightly with foil.

Step 6

Bake the casserole for about 20 minutes, or until it begins to bubble around the edges. Remove the foil.

Step 7

Sprinkle the remaining 1 1/2 cups of cheese on top and return the dish to the oven for an additional 8 minutes, or until the cheese is melted.

Step 8

Let the casserole cool for at least 5 minutes before slicing, then sprinkle with cilantro, if using.

Step 9

Serve with Poblano Cream, Mexican crema or sour cream, and lime wedges, if desired.