Preheat oven to 400
Make the Quick Enchilada Sauce. Place all ingredients in a blender and blend until smooth.
In a greased 9 x13 inch baking dish, spread out a third of the sauce or less-- just enough to lightly coat the bottom.
Spread out 4 tortillas on top of the sauce.
Drain one can of seasoned beans, and spread out over the tortillas. (Drain well)
Spread out half of the frozen roasted corn.
Spread out 1 cup of the shredded cheese
Scatter ½ of the canned green chilies and a little chopped cilantro.
Then repeat with another can of drained seasoned beans (or substitute cooked chicken, chorizo or ground meat)
Top with rest of the corn, the cheese, the chilies and cilantro.
Drizzle with ? of the sauce and top with 4 more tortillas.
Spread the remaining sauce over the tortillas.
Cover and bake for 30 minutes.
Uncover, and bake 10 more minutes, adding more cheese if you want so it melts. (I leave it off)
Garnish with diced avocado, cilantro and sour cream.