Step 1

Preheat oven to 350°F. Spray a large baking dish with nonstick spray. I used a 10-inch round dish, but you can also use a 9x13.

Step 2

In a large microwave-safe bowl, heat the cream cheese in the microwave for 30-40 seconds, or until softened.

Step 3

Mix in the taco seasoning, corn, beans, tomatoes, chiles, enchilada sauce, and cilantro. Stir to combine. Stir in the rice and ½ cup of each of the cheeses until fully combined. Set aside.

Step 4

Start by making a layer of the green peppers along the bottom of the dish.

Step 5

Top with half of the rice mixture, and use a spoon to smooth out as much as possible.

Step 6

Layer in the red peppers and top with last half of the rice mixture.

Step 7

Top with the remaining ½ cup of each of the cheeses and sprinkle with more cilantro.

Step 8

Bake for 30 minutes or until the cheese is bubbly and melted and the casserole is fully heated through.

Step 9

Remove from the oven and top with more cilantro and diced tomatoes. Serve immediately.