Instructions

• Preheat oven to 400°F (200°C). Spoon a few spoonfuls of red enchilada sauce into the bottom of two 9×13-inch baking pans and spread to lightly coat the bottoms.
• In a very large bowl combine: 3 cups cooked shredded chicken, 2 1/2 cups cooked rice (425 g), drained 15 oz can corn, rinsed and drained 15 oz can black beans, 1/2 chopped green bell pepper, 1/4 chopped onion, 1 minced garlic clove, 4 oz can jalapeño peppers or diced green chiles, 10.5 oz can cream of chicken soup (or one batch homemade), and 4 oz softened cream cheese. Stir until evenly combined.
• Prepare the cheese for filling and topping: set the 3 cups shredded cheese nearby and reserve some to add inside each tortilla and the remainder to top the pans.
• Assemble the enchiladas: lay out one large flour tortilla. Spoon about 1/2 cup of the filling in a line along one edge of the tortilla. Sprinkle a small handful of shredded cheese (from the reserved 3 cups) over the filling. Tightly roll the tortilla and place seam-side-down in a prepared pan. Repeat with the remaining tortillas and filling, dividing them between the two pans (each pan should hold 7–8 enchiladas).
• If desired, cover and freeze the second pan at this point for later use (freeze before adding sauce and topping).
• Pour the remaining enchilada sauce evenly over the rolled enchiladas in both pans. Sprinkle the remaining shredded cheese evenly over the top.
• Bake at 400°F (200°C) for 15–20 minutes, or until the cheese is melted, bubbly, and the filling is heated through.
• Let the pans sit 5 minutes after baking, then serve. Serve with 5-minute homemade salsa or pico de gallo if desired.