Preheat oven to 350.

In a 13x9 baking dish drizzle a couple tablespoons of enchilada sauce. Place a single layer of corn tortillas on top.

Spread out 2 cups of rice, top with 2 cups of beans, 1/2 cup shredded cheese, and drizzle with enchilada sauce.

Repeat for the second layer. Top with a final layer of corn tortillas, and pour the remaining enchilada sauce over the top evenly. Top with the remaining cheese.

Bake for 25- 30 minutes or until cheese is melted and bubbly.

Serve with sour cream, guacamole, or whatever you choose.