Chicken Enchilada Casserole

Bahan-bahan (4 porsi)

• 1 tablespoon olive oil
• 1 medium white onion, peeled and diced
• 1 large red bell pepper, cored and diced
• 1 (4 ounce) can diced green chiles
• 2 (15 ounce) cans beans, rinsed and drained (I used one can pinto, one can black beans)
• 1 (8 ounce) can whole kernel corn, drained
• 3 cups (about 1.5 pounds) shredded or diced cooked chicken
• 3 cups red enchilada sauce, homemade or store-bought, divided
• 12 corn tortillas, halved
• 3 cups shredded Monterrey Jack or Mexican blend cheese
• toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado