Food Friday: Black Bean and Corn Enchiladas...

This dish is a favorite that I enjoy preparing as a great freezer meal and for friends.  Its an easily modified dish that I've made lots of modifications to from my original recipe.  Originally, the recipe came from my mom, and I have adjusted it by adding black beans and corn to it, which I found in a magazine awhile back.  I kept the creamy ingredients of my mom's recipe, added black beans, corn and use enchilada sauce to coat the bottom of the pan and to top the enchiladas with.  As a result it yields more pans of food than if I do it the original way.

Here's the Recipe:
2 cups of cooked chicken (shredded) usually I cook this in the crockpot
16 tortillas
2 cups of shredded cheese
2 cans of black beans
2 cups of frozen corn
16 oz of Sour Cream
2 small cans of cream of chicken soup
green onions
16 oz can of green or red enchilada sauce
1 can of diced jalapenos

Preheat the oven to 375*  Coat the bottom of your pan with enchilada sauce.  Combine chicken 2/3 of the cheese, the black beans rinsed and drained, the corn, sour cream, soup and 1/2 of the green onions chopped, 1/2 the enchilada sauce (you might need more or less depending on how much you want to use in the mixture, i sometimes end up opening another can in order to coat the bottom of the pan), and the jalapenos.  Scoop 1/4c of the mixture into tortillas and lay them in the dish however you like.  Once the dish is full of rolled tortillas, pour enchilada sauce over the tops of the tortillas.  Sprinkle cheese over the top, and cover with nonstick foil, or spray foil with a nonstick spray to keep it from sticking to the melting cheese.  Cook for 30 min at 375*