Spray to 9 x 11 baking dishes with non-stick coating.
Heat olive oil in skillet over medium heat, add corn and saute till browned.
Add onions and saute until soft and translucent, if desired.
In large mixing, combine meat, corn, black beans, salsa, chili peppers, 1 can of enchilada sauce, 1 cup of cheese, and cilantro leaves.
Using 1 can of enchilada sauce, coat the bottom of a 3-quart baking dish.
Lay the tortilla out on a flat surface, dole out 3-4 tablespoons of meat mixture in each one and roll into enchilada.
Lay wrapped enchiladas in pans, and divide remaining can of enchilada sauce over enchiladas.
Sprinkle remaining shredded cheese on top of both pans.
Place in oven for 30 minutes, uncovered.
Serve with sour cream and garnish with additional salsa and cilantro if desired.
You can use green enchilada sauce instead of red if desired.Sometimes I line the baking pan with a can of salsa verde, for extra zing and flavor!Reheat these enchiladas in a foil-covered baking dish at 300°F for 15 minutes.