First - get all of your ingredients together.
Next - cut up the chicken into little cubes. Cook on medium with 1.5 tablespoons of olive oil and the tex-mex seasoning for about 12 minutes. Set aside once cooked.
Now, roast the vegetables. Cut the peppers and the onion into small 1/2 inch squares. In a big pan, add in 3/4 of a tablespoon of olive oil and the veggies. Add 1/2 tablespoon of chili powder and cumin and cook for 12 minutes.
Repeat with the cron.
Last step before we start building. Cut your corn tortillas into strips and shred your cheese.
Build in this layer order:
1/3 of the enchilada sauce
1/2 the corn tortillas
all refried black beans
1/2 the pepper and onion mixture
all the chicken
1/2 the corn
1/3 of the enchilada sauce
1/2 the cheese mix
rest of the corn tortillas
1/2 the pepper and onion mixture
1/2 the corn
1/3 of the enchilada sauce
rest of the cheese mix
Now bake at 400 and cover with foil and cook for 30 minutes.
Done - eat up and enjoy.