Enchilada Casserole

This enchilada casserole looked super good to me. The recipe isn't technically a freezer meal based on the Pinterest post, and I edited some things, so we shall see. But it looks pretty good so I'm hopeful it will taste just as good.

Ingredients:
 - 24 corn tortillas
 - two cans of enchilada sauce
 - a 9 x 13 baking pan
 - can of black beans
 - can of corn (could also use frozen, I'd imagine and just de-thaw with running water) 
 - chopped red and green bell pepper
 - shredded cheese (I used Mexican cheese, and mozzarella on top, mostly to use up the rest of the Mexican cheese I had)

I sprayed the pan with Pam cooking spray, then layered the corn tortillas on the bottom (can be overlapping), then I put a layer of enchilada sauce, peppers, corn, and beans, and covered with shredded cheese. 

You then repeat that same thing again (tortillas, sauce, veggies, cheese), then put a final tortilla layer on top with the sauce and shredded cheese.

This means that each time you layer cheese and sauce, do about 1/3 of what you have. And when you layer the veggies split it in half.

I didn't really measure any of this, but the breakdown seemed to work. 

I then covered with tinfoil and labeled it with the name, date made, and my best guess for instructions. I wrote on the tinfoil the instructions that are similar to the other Taco Bake I made today (see post to following), which said:

1) put in fridge overnight to partially de-thaw
2) Bake covered at 375 for 45-55 mins

I plan to check in with this bad boy often to make sure it doesn't burn. I will let update this post once I actually make it to see if it turns out!!