Heat oven to 425°F. Spray an 8x8 square baking dish with nonstick cooking spray or rub it with some cooking oil.
Slice tortillas into strips (about 4 to 5 strips per tortilla).
Heat a large skillet over medium-high heat. Add oil and when it begins to shimmer, add beef. Saute beef, breaking it apart as it cooks, until cooked through, 8 to 10 minutes. Drain off any excess fat or liquid from the pan. Add tomato paste, cumin, chili powder, salt, ground coriander, and black pepper and stir it into the beef, cooking for 3 minutes more.
Stir frozen corn into beef until fully defrosted. Set aside.
In the prepared baking dish, layer ingredients as follows:- Beef / Corn (use 1/3 of the mixture)- 1/2 cup Enchilada Sauce- Tortilla Strips (use 1/2 of the tortillas)- Beef / Corn (use 1/3 of the mixture)- 1/2 cup Enchilada Sauce- 1 cup Cheese- Tortilla Strips (use 1/2 of the tortillas)- 1/2 cup Enchilada Sauce- Beef / Corn (use 1/3 of the mixture)
Cover the enchilada casserole tightly with aluminum foil. Place it on a sheet pan (in case it bubbles over).
Bake, covered, for 20 minutes (add 10 to 15 minutes if the dish has been refrigerated before baking).
Remove foil and add the remaining 1/2 cup of shredded cheese.
Return casserole to oven and continue baking, uncovered, until cheese is melted, about 10 minutes more.
Let casserole rest for 5 min before slicing. (The slices will hold together better if it’s slightly cooled before serving.)
Serve immediately with chips and any toppings you’d like!