Corn and Cheese Enchiladas

I found a recipe for this in All You magazine. I changed it a bit -making substitutions for things I didn't have and adding black beans. I also made Emeril's enchilada sauce instead of jarred/canned sauce and its good. (It gets expensive and takes up too much space to have too many condiments-especially ones you use only twice a year. I think it cost me less than a dollar to make it.)
Ingredients:
10 6-inch tortillas
2/3 cup enchilada sauce
1 T oil
2 scallions, chopped (green & white parts)
2 garlic cloves, finely chopped
1 can whole kernel corn, drained
1/2 can black beans, rinsed and drained
1/2 cup whole milk (cream or 1/2 & 1/2 works, too)
salt to taste
1.5 cups mexican, cheddar, or mozarella cheese divided (see directions below)
Directions:
Saute onion and garlic in oil about 1 minute on medium high heat. Add green onion and cook 1 more minute. Stir in corn, beans, 1/2 cup cheese and whole milk (I used half-and-half). Cook 8 minutes or until cheese is melted. Salt to taste. Heat stack of tortillas in microwave about 50 seconds. Spray casserole dish with oil. Place 2 spoonfuls of filling into each tortilla and roll them up and place seam-side down in dish. Pour enchilada sauce over enchiladas and top with 1 cup cheese. Bake 20 minutes. *I will post enchilada sauce when I get a chance.