1-Step 1: Preheat and Prep Begin by preheating the oven and spreading a few spoonfuls of enchilada sauce on the bottom of two 9×13 inch pans. This creates a base that keeps the enchiladas from sticking and adds extra flavor from the start.

2-Step 2: Mix the Filling In a large bowl, combine 2 cups shredded cooked chicken, 2 cups cooked rice, 1 cup canned corn, 1 cup canned black beans, 1/2 cup chopped green bell pepper, 1/2 cup chopped onion, 2 cloves minced garlic, 2 tablespoons canned jalapeño peppers or diced green chiles, 1 can of cream of chicken soup, and 4 oz softened cream cheese. Mix everything well to blend the flavors thoroughly.

3-Step 3: Assemble the Enchiladas Spoon about 1/2 cup of the filling onto the edge of each of the 12 large flour tortillas, then sprinkle some shredded cheese on top. Roll each tortilla tightly and place it seam-side down in the prepared pans for a neat presentation.

4-Step 4: Add Sauce and Bake Pour 2 cups enchilada sauce evenly over the rolled tortillas and top with the remaining shredded cheese. Bake for 15 20 minutes until the dish is bubbly and the cheese has melted perfectly. This quick cook time makes it ideal for busy parents and working professionals.