Black Bean & Corn Enchiladas (With Or Without Chicken)

• 1 (15 ounce) can black beans, drained and rinsed
• 1 (11 ounce) can mexicorn, drained
• 1 (4 1/2 ounce) can chopped green chilies, drained
• 2 cups shredded colby-monterey jack cheese (8oz)
• 1 (20 ounce) can enchilada sauce
• 8 (6 -7 inch) flour tortillas (6-7inch)
• 1 -2 cup shredded cooked chicken (optional)

1. Heat oven to 350. Spray 13x9 dish with cooking spray.
2. In med. bowl, mix black beans, corn chilies, 1 cup of the cheese and 1/4 cup of enchilada sauce.
3. Spread 1/2 cup of enchilada sauce over bottom of dish. Spoon 1/2 cup of bean mixture down center of each tortilla. Roll up tortillas, place seam side down in in prepared dish.
4. Spoon remaining sauce over enchiladas.
5. Sprinkle with pemaining 1 cup of cheese.
6. Spray sheet of foil with cooking spray, cover sprayed side down.
7. Bake 30-35 minutes until heated through and cheese is bubbly.
8. Enjoy!

black beans, mexicorn, green chilies, colbymonterey, enchilada sauce, flour tortillas, chicken

Taken from www.food.com/recipe/black-bean-corn-enchiladas-with-or-without-chicken-281383 (may not work)