Add the beans, corn, and taco seasoning and stir to combine, cooking for another 5 minutes. Add salt & pepper to taste.
Transfer the bean mixture to a bowl. (No need to wipe out the skillet.)
Spread a layer of enchilada sauce into the bottom of the pan, and spread out ⅓ of the tortillas. Top with more sauce until tortillas are covered with a thin layer. Add half of the filling and half the cheese.
Repeat one more time, layering sauce, tortillas, more sauce, and more filling. Top with a final layer of tortillas and the remaining cheese.
Cook for 15-20 minutes, or until the cheese is bubbly and golden.
Notes
*Enchilada Sauce from All Recipes. I doubled this recipe and it was perfect with a little extra. You could also use store bought.
Recipe by The Baker Chick at https://www.thebakerchick.com/one-skillet-cheesy-enchilada-bake/