Step 1

Preheat the oven to 400 F | 200 C. Grease a baking dish 8x8 inch or 11x7 inch.

Step 2

Heat a large non-stick skillet on medium heat with olive oil. Add onion, garlic, bell peppers, cumin, chili powder, and cilantro. Stir and let cook a few minutes until the veggies are fragrant. It will take about 4 minutes.

Step 3

Add red beans and sweet corn. Stir and adjust taste if needed. Remove from heat to cool down.

Step 4

See my recipe for how to make Chipotle Sauce for Enchiladas.

Step 5

In a saucepan, whisk together whole milk and cornstarch.

Step 6

Place the saucepan over medium-high heat, and bring the milk to a boil, stirring constantly.

Step 7

Remove from heat and stir in shredded cheddar cheese and continue stirring until the cheese is melted and the sauce is smooth. Stir in drained diced tomatoes and chilies, if desired.

Step 8

Spread half of the enchilada sauce on the bottom.

Step 9

Lay half of the tortilla strips by overlapping.

Step 10

Layer half of the vegetables over the tortillas.

Step 11

Spoon the cheese sauce over the vegetables.

Step 12

Repeat one more time with tortilla strips, vegetable, tomato sauce, and finish 1 cup Monterey Jack cheese.

Step 13

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake for another 5 minutes until the casserole has cooked through and the cheese melted.

Step 14

Allow the casserole to cool down for about 5 minutes before cutting into squares. Serve immediately with guacamole and sprinkle with cilantro and green olive. Enjoy.