Enchiladas for the Mexican lovers

I'm going to share a recipe that I inherited from my Mom. Thanks, Mom. I made them today and they turned out great! As usual. Not necessarily the quickest, but its worth every minute of hard work.

Takes me 45min - 60min

Serves 4-6
Ingredients
1 can of old el peso enchilada sauce
1 can of canned black beans i use refried or the seasoned w/ cumin and green chillies (or any beans you prefer)
12 corn tortilla
1/2 cup corn
1/2 cup chopped onions
1/2 cup chopped tomatoes
1/2 cup chopped green onions
2 cups of Mexican blend cheese( I use low fat)
2 table spoons all purpose flour
salsa
1/2 spoon or to taste Jalapeños/green chillies
1 tablespoon Mexican seasoning(small packets are available in stores)/optional
tomato ketchup optional
oil

Getting ready
chop all ingredients
Mix corn, tomatos,onions, green onions(leave some for garnish), mexican seasoning(optional),salt in a bowl.

now warm the beans, I generally add some salsa, Mexican seasoning, 1 spoon of tomato ketchup, salt if necessary (only in some beans).

Making the enchilada sauce
Take a pan add some oil. Once the oil heats add 2 tablespoon of all purpose flour, let it mix well for a couple of minutes. Now slowly add the enchilada sauce. Try to make sure there are no whole pieces formed( i have still not mastered this). Once you add the enchilada sauce add the same amount of water. Now add 2-3 tablespoons of salsa, two tablespoons of sugar, 2-3 spoons of cheese. let it boil for some time and then place on simmer.
Your sauce is ready.

Now that all your ingredients are ready. You need to just assemble it.
Take a big baking pan add some sauce at the bottom.
Take a plate where the assembly will happen.
Put some sauce at the bottom, then some on top.
In the middle of the tortilla place spoon of beans, a spoon of the mixture, 1/2 spoon of salsa, about 1 spoon of cheese. Now start folding from one end and turn it so the closing is at the bottom. Your enchilada is ready to be baked. Place it in the baking pan. Repeat this process.
If the corn tortilla breaks place a few corn tortillas in the enchillada sauce to get soft. But be careful it does not break.
Once all enchiladas are wrapped add some more sauce on the top. Top it with some cheese. You can.

Bake it in the oven at 375 degrees for about 15 minutes.

Delicious enchiladas ready. It seems tedious, but totally worth it. I'm generally looking for easy cooking. But this one i keep making because of its tastes.

Serve with side of guacamole, sour cream, mexican rice(old el paso).
Watch everyone enjoy every bite.