Two Cheese Enchiladas

Ingredients:
1 (15 oz) can pinto beans, drained
1 cup frozen whole kernel corn, thawed
1/2 cup Monterey Jack cheese with jalapeno peppers, shredded
1/2 cup chopped, fresh cilantro, divided
2 (10 oz) cans red enchilada sauce, divided
1/2 cup fresh, refrigerated salsa
cooking spray
8 (6") corn tortillas
1/2 cup crumbled queso fresco or queso anejo

Preheat oven to 375º
In a medium bowl, partially mash the beans with a fork
Add corn, cheese, 1/3 cup cilantro, & 1/4 cup enchilada sauce
In another bowl, combine remaining enchilada sauce & salsa
Lightly coat a 13"x9" baking dish with cooking spray
Pour 1/2 cup of enchilada sauce mixture in the bottom of the dish
Warm tortillas in microwave according to package directions
Spoon about 1/3 cup bean mixture down center of each tortilla; roll up
Arrange tortillas seam side down in baking dish; top with remaining enchilada sauce mixture & crumbled cheese
Bake for 20 mins or until thoroughly heated
Sprinkle with remaining cilantro