Preheat the oven to 375°

Make the Enchilada Sauce

In a medium pot, heat the olive oil over medium heat. Add the flour and stir to soak up all the oil. Add in the tomato paste, mixing with the flour mixture. Slowly add in the vegetable stir, constantly whisking or stirring to combine the flour mixture with the broth. Add in the chili powder, cumin, garlic powder, oregano, and salt. Bring to a boil and then reduce the temperature, cooking until the sauce thickens slightly. Remove from the heat and set aside.

Make the Casserole

In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the onions and peppers, cooking until slightly softened ~ 8 to 10 minutes. Add in the garlic and cook an additional minute. Add the corn and cook until heated through. Add in the diced tomatoes and diced green chiles. Stir to combine. Remove from the heat.

Spread the cream cheese evenly on all of the tortilla pieces.

Pour ⅔ cup enchilada sauce in the bottom of a 9”x13” oven proof casserole dish. Arrange four tortillas evenly across the bottom (cream cheese side up) and then place two above those pieces (picture creating the shape of two alarm clocks). Spread out half of the refried beans on top of the cream cheese. Evenly spread half of the vegetable mix then sprinkle with a third of the cheese. Drizzle ⅔ cup enchilada over the top.

Repeat with a second layer. I reversed the alarm clock tortilla shape with each layer to ensure full coverage. Add the remaining tortilla shells to the top of the second layer. Spread the remaining enchilada sauce over the top and cover with the remaining cheese.

Wrap the casserole dish in aluminum foil and cook for 15 minutes. Remove the foil and cook an additional 10 minutes, or until the the cheese is melted and lightly browned and the casserole is bubbling.

Serve immediately topped with the fixings of your choice.

Enjoy!