1Heat oven to 350 degrees. Heat veggie oil in pan add bell pepper and onion. Saute on medium heat for 7-10 minutes, until soft.
2When bell pepper and onion are soft, add the minced garlic. Stir for 1 minute, Then add the frozen and canned corns. Stir until the veggies are heated through.
3Next, add the enchilada sauce. Mix the veggies well. Then add the sour cream and stir until everything is nicely combined. Turn off heat
4In a 9X13 casserole dish, add a couple of tablespoons of corn mixture to the bottom and spread evenly. Take 6 tortillas and cut them in half. Layer them on the bottom of the dish. Spoon over corn mixture, then 1/2 cup of cheese. Repeat layers until you end with corn mixture. Then top with the rest of the cheese.