Bean and Cheese Enchiladas

1 can (15 oz.) red kidney beans, drained, rinsed

1 can (4 oz.) diced green chili peppers, drained

1/2 cup frozen whole kernel corn, thawed

1 tsp. chili powder

1/4 tsp. each salt, ground cumin

2 cups shredded pepper-Jack cheese,  9-10 oz, divided uze

1 can (10 oz.) hot enchilada sauce

1 can (10 oz.) mild enchilada sauce

8 (6-1/2") fajita flour or corn tortillas

    Heat oven to 375ºFIn a large bowl, mix beans, chili peppers, corn, chili powder, salt and cumin.  Slightly mash beans; stir to combine.  Add 1 cup cheese.  In medium-size bowl, stir 2 cans enchilada sauce.  Stir 1 cup enchilada sauce into bean mixture.  Spread 1/4 cup of remaining enchilada sauce in 13x9x2" baking dish.  Brush 1 side of each tortilla with enchilada sauce.  Spoon 1/4 cup bean mixture in center on sauced side amd roll up.  Place in baking dish.  Repeat with remaining tortillas - bean mixture.  Pour rest of sauce over top to cover.  Top with cheese.  Bake 15 minutes.  If desired.  Makea 8 enchiladas.