Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 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; 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)