1
chop veges (1 large onion, 1 bell pepper or green chilis, 1 zucchini) and saute together
2
drain and rinse 2 cans pinto beans and 1 can corn
3
pour enchilada sauce into a large mixing bowl
4
cut 12 tortillas in half
5
spray 9x13 pan with cooking spray
6
dip tortillas in enchilada sauce
7
layer 4 dipped enchiladas, half the beans, half the corn, half the veges, half the chicken, a quarter of the cheese, and a bit of the enchilada sauce in pan
8
repeat
9
top with dipped tortillas
10
pour the rest of the enchilada sauce over the casserole
11
cover with aluminum foil
12
bake at 350 for 30 min
13
top with the rest of the cheese and bake 5 min more
14
top with avocado and cilantro before serving
