Heat a large non stick skillet, swirl around olive oil, add bag of veggies and corn. Once veggies are warmed, sprinkle with chili, cumin and salt, stir. Add shredded chicken to veggie mix and stir. Set aside.
Preheat oven to 400 degrees. Grease a 9×13 pan. Stack a few tortillas together and cut into thin strips. Put the refried beans in a bowl, add a tad of water to thin beans out, just enough to ease spreading.
Drizzle a small bit of enchilada sauce on the bottom of the pan. Layer half of the tortilla strips, all of the beans, half of the veggie and chicken mixture, half of the enchilada sauce and half of the cheese. In the same order, repeat the process with the rest of the ingredients.
Cover dish with foil and bake about 20 minutes. Cheese will be melty when done. Top with whatever you want.