Wash hands with soap and water. Open the can of enchilada sauce. Open, drain and rinse the corn. Grease an 8x8-inch pan and preheat the oven to broil.

Heat a large skillet over medium-high heat. Stir in the beef, taco seasoning, and half the enchilada sauce, breaking up with a spoon, until heated through. Remove from heat.

On a clean surface, divide the beef and sauce onto the 4 flour tortillas and roll up tightly. Arrange each enchilada, seam side down, in the prepared pan. Spread the remaining enchilada sauce over the top and sprinkle with the cheese.

Place the pan in the oven in the center rack and bake, checking every 2-3 minutes, until the cheese is melted and starting to brown. Ovens vary, so be sure not to let it burn!

Pour the corn in a bowl, season with salt and pepper, and heat in the microwave 1 minute at a time until warmed through.

Divide enchiladas onto 4 plates and serve topped with guacamole, with corn on the side. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.