From WP. They recommend serving with Poblano Cream.
Ingredients
1 1/2 cups enchilada sauce or medium red or green salsa, divided
1 cup (about 7 ounces) frozen corn, thawed
1/4 cup minced fresh jalapeño chile peppers (about 1 large), seeded, or 1 (4-ounce) can chopped green chiles, drained
1/4 cup roughly chopped kalamata olives, about 12 (optional)
1 1/2 pounds peeled cooked shrimp, tails removed, diced (see NOTE)
12 (6-inch) corn tortillas
1 (15-ounce) can whole pinto or black beans, drained
2 1/2 cups (10 ounces) shredded cheese, such as Monterey Jack or extra-sharp cheddar cheese, divided
Fresh cilantro, for garnish (optional)
Poblano Cream (see related recipe), Mexican crema or sour cream, for serving (optional)
Instructions
1. Position a rack in the center of the oven and preheat to 425 degrees. Coat a 9-by-13-inch glass baking dish with cooking spray. In a medium saucepan over medium-high heat, add 1/2 cup enchilada sauce (or salsa), corn, chiles and olives. Bring to a simmer and add the shrimp, cooking until the shrimp are warm, 1 to 2 minutes. Remove from the heat.
2. Spread 1/4 cup enchilada sauce (or salsa) in the baking dish. Top with a layer of 6 overlapping tortillas.
3. Place the beans in a medium bowl and gently mash, leaving some whole. Spread the beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by 1 cup cheese. Top with the remaining 6 tortillas. Pour the remaining 3/4 cup of sauce over the tortillas and spread evenly so all are moistened.
4. Cover the dish tightly with foil. Bake the casserole for about 20 minutes, or until it begins to bubble on the sides. Remove the foil.
5. Sprinkle the remaining 1 1/2 cups cheese on top and return the dish to the oven for an additional 8 minutes, until the cheese is melted.
Let the casserole cool for at least 5 minutes before slicing, then sprinkle with cilantro, if using.
Serve with Poblano Cream, Mexican crema or sour cream, and lime wedges, if desired.