Black Bean and Corn Enchiladas

• 2 cups sour cream
• 1 (7 ounce) can green chilies, diced
• 7 green onions, chopped
• 1 -2 teaspoon cumin
• 1 cup black beans, very well drained (can use more)
• 1 cup canned corn niblet, well drained
• salt and black pepper
• 4 -5 cups cooked chicken, diced
• 4 cups finely grated cheddar cheese, divided (I sometimes use a Mexican blend of cheeses)
• 10 flour tortillas (use the 8-inch size)
• 2 cups enchilada sauce or 2 cups salsa

1. Grease a 13 x 9-inch baking pan (if you are doubling the recipe then grease 2 pans).
2. In a bowl, mix together sour cream, chilies, green onions, cumin, well-drained black beans, corn niblets.
3. Mix in chopped cooked chicken and 2 cups shredded cheddar cheese.
4. Season with salt and black pepper to taste.
5. Spoon a heaping 1/2-cup sour cream/chicken filling down the center of each tortilla.
6. Roll up each tortilla.
7. Arrange the enchiladas (seam-side down) in the prepared baking dish.
8. At this point you can cover and refrigerate up to 4 hours.
9. Set oven to 350 degrees.
10. Drizzle the enchilada sauce or salsa (the sauce does not have to cover the enchiladas completely) over the enchiladas.
11. Cover and bake for about 40-45 minutes.
12. Uncover and sprinkle with remaining 2 cups cheddar cheese, return to oven (uncovered) and bake for another 5-7 minutes, just until the cheese melts.
13. Serve with sour cream.
14. DELICIOUS!

sour cream, green chilies, green onions, cumin, black beans, corn niblet, salt, chicken, cheddar cheese, flour tortillas, enchilada sauce

Taken from www.food.com/recipe/black-bean-and-corn-enchiladas-143470 (may not work)