Black Bean & Corn Enchiladas (With Or Without Chicken) - cooking recipe

Ingredients

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)

Preparation

Heat oven to 350. Spray 13x9 dish with cooking spray.
In med. bowl, mix black beans, corn chilies, 1 cup of the cheese and 1/4 cup of enchilada sauce.
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.
Spoon remaining sauce over enchiladas.
Sprinkle with pemaining 1 cup of cheese.
Spray sheet of foil with cooking spray, cover sprayed side down.
Bake 30-35 minutes until heated through and cheese is bubbly.
Enjoy!