I notice looking at the side bar of my blog, under the 'on this day' in 2003, one year ago today is one of my favorite recipes enchiladas. A few months back I adopted a new strategy for making this dish, it has taken casserole form. This arose from an evening of my being hungry and wanting to make dinner faster. It also helps to know that the rolled up enchiladas rarely stay together and turn into a pile on your plate in the end most of the time anyway. Well, this strategy was so successful that I only make them this way now. So as an addendum to that recipe entered a year ago, here is the modified assembly: Spray an 8x8" baking dish with no stick cooking spray. Tear up 2-3 large soft flour tortillas into small pieces and line the bottom. Layer on the rice, some sauce, then the chick peas, corn and red bell peppers (diced). Then make a layer of the green onions and cheese. Top with more torn up tortillas and cover generously with more sauce, still use two cans for this. Bake for 20-22 minutes at 385 degrees. Scoop out a serving and serve hot with cool sour cream and green onions! Yummy and super easy and fast to prepare!