Bean and Cheese Enchiladas - Chelsey J

1 can (15 oz) red kidney beans, drained and rinsed

1 can (4 oz) diced green chile peppers

1 can whole kernel corn

1 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon ground cumin

2 cups shredded pepper-Jack cheese (you can substitute sharp cheddar for this)

1 batch enchilada sauce (above)

8 flour tortillas

Fresh cilantro for garnish

Heat oven to 375. In large bowl, mix beans, chile peppers, corn, chili powder, salt and cumin. Slightly mash beans; stir to combine. Add 1 cup cheese. Stir 1 cup of the enchilada sauce into bean mixture.

Spread 1/4 cup of the reamining enchilada sauce in a 13 x 9-inch baking dish. Brush one side of a tortilla with enchilada sauce. Spoon 1/4 cup of the bean mixture in center on sauced side; roll up. Place enchilada in baking dish. Repeat with remaining tortillas and bean mixture. Pour remaining enchilada sauce over top to cover. Top with remaining 1 cup cheese.

Bake at 375 for 15 minutes. Garnish with cilantro and serve with sour cream.