Green Chili Vegetable Enchiladas

Green Chili Vegetable Enchiladas
Miz Helen's Kitchen
6 to 8 flour tortillas
1 ( 15 ounce) can of Chili Beans, drained
1 (8 ounce) can green chilies, diced
2 cups frozen whole kernel corn, thawed
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1 teaspoon pepper
3 cups Mixed Mexican Cheese, shredded
2 (10 ounce) cans Enchilada Sauce, Mild or Hot to your taste
Avocado and cilantro for garnish
In a mixing bowl, stir together the beans, green chilies, corn, chili powder,cumin, salt, pepper and 1 cup of the cheese.
Stir one cup of the enchilada sauce into the bean mixture.
Spread 1/2 cup of the enchilada sauce on the bottom of a 9 X 13 baking dish.
Brush one side of a flour tortilla with the enchilada sauce.
Place 1/4 cup of the bean filling in the center of the tortilla.
Roll the tortilla and place the seam side down in the baking dish.
Repeat the process until your baking dish is full.
Pour the remaining enchilada sauce over the top of the enchiladas.
Top with the remainder of the cheese.
Bake at 375 degrees for 20 minutes.
Garnish with chopped Avocado and chopped cilantro.