1. Heat 1 tbsp of oil in a skillet or frying pan and add in the peppers, onions and garlic and sprinkle 1/2 the spices over top. Sauté for about 10 - 15 minutes while occasionally stirring. Once sautéed, remove and set aside.
2. Heat remaining oil in pan and do the same with the corn and black beans with remaining spices.
3. For the chicken, I used a cooked chicken that I bought from the grocery store and shredded the meat. You could cook up your own chicken, or use grilled chicken breasts, or even ground chicken cooked with the same spices as the vegetables, corn and beans! Or, make it vegetarian and opt out of the chicken all together.
4. Preheat your oven to 400 degrees and spray a 9 x 13 casserole dish with cooking spray. Cut the tortillas into strips and start assembling the casserole.

The layer order I used was

1. Enchilada sauce, tortilla strips, sautéed vegetables, sautéed corn and black beans, shredded chicken, enchilada sauce, shredded Mexican cheese and then repeat. My dish allowed for two full layers.
2. Bake in the oven for 20 minutes, until the sauce is bubbling and cheese is melted and slightly browning along the sides.
3. Serve with fresh guacamole, sour cream and salsa!