Best Cheese Enchilada Casserole

• 1 Tbsp. olive oil
• 1 red bell pepper\cooked, seeded and cut into 1 inch pieces
• 9 8 inch corn tortillas
• 2 cups canned refried beans
• 1-3/4 lbs. tomatoes\cooked, crushed
• 4 scallions, trimmed and chopped
• 7 oz. canned green chilies, drained and diced (wear rubber gloves)
• 3 oz. black olives, drained and sliced
• 1/2 cup light sour cream
• 2 cups shredded cheddar cheese

Preheat oven to temperature 350°F. Heat oil in a heavy nonstick skillet over medium heat. Sauté bell pepper 3-4 minutes or until softened. Remove from heat. Spread even portions of beans on one side of each tortilla. Arrange 3 tortillas, bean side up, in the bottom of an 8x12 inch baking dish. Layer with 1/3 of each of the remaining ingredients. Cover mixture with 3 tortillas and half of each of the remaining ingredients. Repeat with remaining tortillas, bell pepper, scallions, chilies, olives and sour cream. Top with tomatoes and sprinkle with remaining cheese. Bake 35-40 minutes or until mixture is bubbling.