Enchilada Casserole

We had a bunch of family in over the weekend for my mother-in-law's 80th birthday. Great fun! I made dinner one night for everyone and there were a few restrictions... one relative can't eat wheat and another is a vegetarian. So, I was thrilled to find something EVERYONE could enjoy. I ended up making two -- one with chicken and the other without. I'll tell you how to do both:

This makes enough for one 9"x13" pan.

1 cup chopped onion

1 red pepper, chopped

4 cloves garlic, crushed or minced

1 cup salsa

2 cans black beans, rinsed and drained

1 cup frozen corn, thawed and drained

14 six-inch corn tortillas, each one torn into around 8 pieces

8 oz. Monterey Jack and Cheddar cheese, shredded

1/2 cup sour cream

1 can enchilada sauce

Optional garnish: chopped fresh cilantro, sour cream, chopped black olives

If you're adding meat: 2 boneless, skinless chicken breasts, cooked and shredded

1. Preheat oven to 350 degrees.
2. Saute onion in a little oil until soft and starting to brown. Add red pepper and continue cooking for 2-3 minutes. Add garlic and saute an additional minute. Set aside.
3. Combine beans, salsa, corn and sour cream. Add onion mixture and stir until blended.
4. Spray 9x13 pan with oil. Layer half of the torn tortillas on the bottom. Cover with the bean/sour cream/onion mixture. Sprinkle with half of the grated cheese. If you're adding chicken, put it on now. Top with remaining tortillas.
5. Carefully pour one can of enchilada sauce over entire casserole. Try to cover eachtortilla with a little bit of sauce. Sprinkle remaining cheese on top. (At this point you can cover it and put it in the fridge until you're ready to bake it. Make sure to add 15-20 extra minutes of cooking time if it's cold when you put it in the oven .)
6. Cover with foil and bake for 15 minutes. Remove foil and continue baking an addition 15 minutes, until heated through and starting to bubble on top.
7. Serve hot and garnish with chopped cilantro, sour cream and black olives.