Heat oven to 375. Coat a 13x9-inch pan with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook for 5 minutes until lightly browned. Add tomatoes, beans, corn, chili powder, salt and garlic powder to onions. Bring to a boil and simmer for 10 minutes until mixture is slightly thickened; set aside.
Spread 1/4 cup enchilada sauce on bottom of baking dish. Tear up 8 of the tortillas and layer over sauce. Spoon on bean mixture. Pour 1/2 cup enchilada sauce evenly over bean layer.
Tear up remaining 8 tortillas and layer over sauce. Pour remaining sauce over top and sprinkle with cheese. Bake for 25 minutes or until bubbly and cheese is melted.
Bake, Stovetop
2007, 2009, 2012, 2013
3 Points