Corn and Black Bean Enchilada Cassarole

From: Hy-Vee
Servers: 8

1 yellow onion, diced
1 (15oz) can enchilada sauce
1 (16oz) jar mild salsa
1 (15oz) can black beans, drained rinsed
1 cup frozen or can corn
1 pkg corn tortillas
3 cups Mexican blend shredded cheese (optional)

Preheat oven to 350 degrees.  Put skillet over medium heat.  Add onions and spray with Pam.  Cook until tender.
Stir in enchilada sauce, salsa, beans, and corn.  bring to simmer
Pour 1/3 salsa mixture into the bottom of a greased 9x13 baking dish.  Top with 1/2 corn tortillas and 1 cup of cheese if using.  Top cheese with 1/3 cup salsa mixture and remaining tortillas.  Top with remaining salsa mixture and top with cheese.
Bake uncovered 15-20 min or until cheese is browned.