These are so cheesy and good.  If you’re not vegetarian, you can make them with chicken and corn, or with chicken, beans, and corn.  

Black Bean and Corn White Enchiladas:

10 tortillas

2 cups black beans

2 cups corn

2 cups monterey jack cheese

3 Tbsp butter

3 Tbsp flour

2 cups vegetable broth

1 cup sour cream (or greek yogurt)

1 can diced green chilies

Preheat oven to 350.  Grease a 9×13 inch pan. Mix beans, corn, and 1 cup of cheese.  Divide and roll this mixture in to the 10 tortillas and place them in the pan.  In a sauce pan, melt butter, stir in flour, and cook for one minute.  Add the vegetable broth and whisk until smooth.  Simmer until it’s thick and bubbly.  Remove from heat. Stir in sour cream and chilies.  Pour over enchiladas and top with remaining cheese.  Bake 20-25 minutes until brown and bubbly.  (You can broil it the last few minutes to get it nice and browned on top.)