Preheat oven to 375° F. Grease a 9x13 baking dish.
In a bowl, mix the enchilada sauce and chili sauce together until well combined.
Spread about ½ cup of the sauce mixture over the bottom of the baking dish.
Lay 6-8 tortillas on top of the sauce layer and then spread about 1 more cup of the sauce onto the tortillas, fully coating them.
Sprinkle half the beans, half the corn, and half of the bell peppers on top of the tortillas and top with a third of the vegan cheese.
Repeat the layers starting with the tortillas, then add sauce, then the rest of the beans, bell peppers, corn, and another third of the cheese.
Top this all with another layer of tortillas.
Coat with the remaining sauce and sprinkle over the remaining cheese.
Place in the oven for 45-55 minutes, or until cheese is melted and the middle is cooked through.
Allow to cool for 5 minutes, and then serve with a sprinkle of fresh cilantro and green onion.