12 corn tortillas, cut into quarters
12 ounces sharp chedder cheese, grated
1 (150z) can enchilada sauce
1 (4oz) can green chilies
1 can black beans
1 bag frozen corn
Preheat oven to 400 degrees. Spray square 8x8 baking pan. Line pan with layer of corn tortillas. Top with 1/3 sauce, cheese, chilies, black beans and corn. Repeat three or so times. Bake until bubbly.