Enchilada Chili Bean Bake

I needed to use up leftover Turkey Chili, and on Saturday night's I love easy meals.

2 C of Leftover Chili
1 Can of Kuner's Black Refried Beans
1 Can of Kuner's White & Gold Corn
1/2 of red bell pepper, sliced
1/4 of onion, sliced
3/4 C of Sargento Mexican Blend Shredded Cheese
3 Burrito Sized Low Fat Tortilla's
Canola Oil Spay
9x9 Baking Dish

Spray and heat up small non-stick skillet
add Onion and Bell Pepper and sauté until caramelized
remove from skillet and set aside

Lay one Tortilla out and top with the following:
coat with an even layer of refried beans
then top with about 3 T of Corn
and a then a portion of onion and bell pepermix
roll and lay in pan seam side down, repeat 3x's

cover with rolls with Chili and bake 400deg for 25m
pull out and cover with cheese and bake for another 5m
1 serving = 1/2 Enchilada with Chips