Chicken Tostada Casserole

cooked chicken (diced)

medium onion (chopped)

garlic (minced)

chopped red bell pepper

14- oz cans enchilada sauce (or two batches of my homemade enchilada sauce)

10- oz pkg frozen corn (thawed)

pitted black olives (drained and sliced)

15- oz can refried beans

shredded cheddar or Mexican cheese blend

6- inch corn tortillas (cut into quarters)

green onion (sliced)

chopped tomato