Spread just enough enchilada sauce in the bottom of a 9x13 pan to coat it, then create a single layer of tortillas, rip them to fit if necessary

Spread a layer of corn, top with 1/2 of the cheese, then add another layer of tortillas

Combine meat & Rotel in a separate bowl, then spread that across the top of the tortillas

Add layer of tortillas on top of the meat, add rest of the 1st can of enchilada sauce

Add a layer of beans, top with tortillas, the 2nd can of enchilada sauce and the remaining shredded cheese

Bake at 350 for 30 min or until cheese is bubbly. If pulling the pan from the refrigerator, allow an extra 10 minutes to ensure dish is heated all the way through