First, place a corn tortilla on the bottom of a small oven-safe clay pot or baking dish, pressing it well to fit the base so you can add the filling evenly.

Now make the filling: Chop the bell pepper and onion, then sauté them in a skillet with olive oil. Add the chicken breast, cut into small pieces, and season with fajita or burrito spices and a little salt. Next, add the red beans and half a jar of mild Mexican salsa with chili, and cook everything together. Stir in the tomato sauce, sweet corn, and crushed red pepper to taste.

After adding a first layer of filling, place one and a half slices of cheese on top, then cover with another corn tortilla, trimming it to fit the dish. Repeat with another layer of the chicken and bean filling and another one and a half slices of cheese.

To finish your enchilada, add another trimmed corn tortilla and cover generously with shredded cheese. You can use the leftover tortilla edges to make nachos in the oven to serve with salsa.

Finally, bake in the oven at 350°F (180°C) for 10 minutes to melt and brown the cheese. The tortillas will be extra crispy. Enjoy!