Black Bean & Corn Enchiladas (With or Without Chicken)

These are great and so easy!!!! The original recipe does not call for chicken, but sometimes i do add it for my husband. You can use corn tortillas or flour, I use flour because that way they dont split. One pan I use red sauce for hubby and second pan I do green sauce for me. Iam not exactly sure how many these make because when you add chicken it makes more then usual. UPDATE: 2-09: I APOLIGIZE FOR THE SAUCE AMOUNT. IT IS THE LARGER CAN YOU NEED NOT THE 10 OZ SIZE. I USE THAT SIZE USUALLY BECAUSE I USE ONE GREEN AND ONE RED(GREEN FOR ME RED FOR HUBBY) I WILL CHANGE THE SIZE NOW!

• Ready In: 45 mins
• Serves: 8-12

Ingredients

• 1 (15 ounce) can black beans, drained and rinsed
• 1 (11 ounce) can  mexicorn, drained
• 1 (4 1/2ounce) 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)

Directions

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!