Preheat oven to 375 degrees F. Spray a 9x13- inch baking dish with nonstick cooking spray; set aside. Heat oil in a large skillet over medium-high heat.
Add onion, pepper and garlic and sauté for 6-8 minutes, or until tender. Add diced green chiles, chicken, black beans, corn, Rotel and 1 can of enchilada sauce; stir to combine. Remove from heat and set aside.
Pour 1⁄2 cup enchilada sauce in prepared baking dish and spread in an even layer. Top top with 8 tortilla halves, covering the entire pan. Top evenly with 1⁄3 of the chicken mixture, then 1⁄3 of the cheese. Repeat with another layer of tortillas, chicken mixture and cheese. Top with one more layer of tortillas, chicken, remaining enchilada sauce and cheese.
Cover pan with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes.Remove from oven and top with your favorite toppings, if desired (not included in nutrition information).