8 soft corn tortillas (6 inch)
2 cans (15 oz each) black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers
1-3/4 cups salsa verde
1 cup shredded pepper Jack cheese (4 oz)
1/4 cup sour cream
BLACK BEAN AND CORN ENCHILADAS
- Heat oven to 350°F. Wrap 4 tortillas in microwavable paper towels. Microwave on High 20 to 30 seconds or until they can be folded without cracking. Repeat with remaining tortillas.
- Spoon beans evenly in center of each tortilla; top with corn. Roll up; place, seam side down, in ungreased CORNINGWARE® FRENCH WHITE™ 3-QT. OBLONG CASSEROLE. Pour salsa over enchiladas. Sprinkle with cheese.
- Bake uncovered 15 to 25 minutes or until hot. Let stand 5 minutes. Serve with sour cream.