1. Heat oven to 375 degrees. In large bowl, mix beans, chile peppers, corn, chili powder, salt, and cumin. Slightly mash beans; stir to combine. Add 1 cup cheese.
2. In medium-size bowl, stir together two cans enchilada sauce. Stir 1 cup of the enchilada sauce into bean mixture.
3. Spread 1/4 cup of the remaining enchilada sauce in 13x9x2 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 of cheese.
4. Bake at 375 degrees for 15 minutes. If desired, garnish with cilantro.
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|Serving Size: 1 Serving (196g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 79 (37%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 22.6mg||7 %|
|Sodium 944.5mg||33 %|
|Potassium 252.8mg||7 %|
|Total Carbohydrate 24.3g||7 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 18.3g|
|Protein 9.4g||13 %|
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Calories per serving: 216
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