Enchilada Casserole - cooking recipe

Ingredients

1 can (16 oz.) red kidney beans, drained (reserve 1 Tbsp. bean liquid)
3/4 c. sliced scallions
1 Tbsp. chili powder
1 tsp. minced garlic
1 tsp. ground cumin
6 (6-inch) corn tortillas
1 can (11 oz.) vacuum-packed whole kernel corn (undrained)
1 1/2 c. coarsely shredded reduced fat Cheddar cheese (6 oz.)
1 can (4 oz.) chopped green chilies
1 can (14 1/2 oz.) chunky, pasta style stewed tomatoes (not drained)
1/2 c. reduced fat sour cream

Preparation

Heat oven to 350\u00b0.
Have an 11 x 17-inch baking dish ready.