Pour 1/3 of the enchilada sauce into the bottom of a 9-inch pie or cake pan and spread it out evenly.
Lay 3 of the bean-covered tortillas (bean side up) in the pan, covering as much of the pan as possible. They will overlap and there will be gaps between the tortillas.
Put half of the corn/zucchini mixture on top of the tortillas, spreading it evenly.
Sprinkle 1/2 cup of the cheese over the corn/zucchini.