If making homemade red enchilada sauce, prepare it first.
Preheat oven to 350°F. Heat oil in a skillet, cook sliced onions for 4-6 minutes until tender and slightly caramelized. Add garlic, and green chiles. Continue to cook for 2-3 minutes.
Mash half of the pinto beans to add texture to them. Then add all the beans and corn to the skillet. Add a pinch of salt, and stir to combine. Stir in 1/4 cup of each of the cheeses. Remove from heat and set aside.
Briefly pan-fry the tortillas to prevent them from getting soggy. Coat a new skillet in a thin layer of oil and heat over medium-high heat. Add tortillas, one at a time, and cook on each side for approximately 30 seconds until soft and pliable, but not crispy. Blot with a paper towel to soak up oil as needed. I let them drip off as I remove them, then pile between paper towels.
Spread 1/2 cup of enchilada sauce on the bottom of a medium baking dish. Dip tortillas in 1/2 cup of sauce, wiping off excess. Fill centers of tortillas with the bean and corn mixture. Then, roll the tortilla around the filling from one side, continuing to roll until closed. Place the filled tortilla in the prepared baking dish, seam side down. Continue until all tortillas are used. Top the enchiladas with the remaining sauce and then spread the cheese evenly across the top. Bake for 20-25 minutes until cheese is melted and the edges are bubbly.
Let sit 5-10 minutes before plating. Serve with garnishes as desired and enjoy!
Notes
If using frozen corn, run underwater for a minute or two to defrost before adding to the filling mixture.Make the enchilada sauce ahead of time and store it in the fridge (or freezer if making well in advance).As written, this recipe isn't super spicy. To make it spicier, sauté a jalapeño with the onion or add extra as a garnish.