Preparation

• In a large mixing bowl, combine the shredded chicken, cooked rice, drained corn, rinsed black beans, chopped green bell pepper, chopped onion, minced garlic, jalapeño peppers, cream of chicken soup, softened cream cheese, and 1 cup of the shredded cheese. Stir well until everything is evenly mixed.
• Take a tortilla and spoon a generous amount of the filling mixture into the center. Roll up the tortilla tightly, folding in the sides as you go to encase the filling. Place the rolled enchilada seam-side down in the greased baking dish. Repeat this process for all tortillas until the filling is used up.
• Pour the red enchilada sauce evenly over the assembled enchiladas. Sprinkle the remaining shredded cheese on top, ensuring that each enchilada is well covered.
• Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
• Once baked, remove the enchiladas from the oven and let them sit for a few minutes. Serve warm, garnished with your favorite toppings such as sour cream, chopped cilantro, or sliced avocado.