Preheat your oven to 400 degrees F (200 degrees C). This will ensure that your enchiladas cook evenly and get that delightful golden color you desire.
Take two 9x13 inch pans and add a few spoonfuls of enchilada sauce at the bottom of each pan. This prevents the enchiladas from sticking and adds flavor right from the start.
In a very large bowl, combine all the ingredients except for the tortillas and enchilada sauce. Stir everything until it’s evenly mixed. You want to see the colorful combination of chicken, rice, corn, black beans, and spices.
Now, take a large spoon and scoop about ½ cup of the filling mixture onto one edge of a tortilla. Sprinkle a small handful of shredded cheese on top of the filling, which adds a delicious melty layer.
Roll the tortilla tightly, making sure to tuck in the sides as you go. Place it seam-side down in the pan. Repeat this process until each pan is filled with 7-8 enchiladas.
If you have a second pan, feel free to freeze it for later. Just cover it well!
Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas in both pans. Be generous; this will soak into the tortillas and keep them moist.
Sprinkle the remaining shredded cheese over the sauce, ensuring that every inch gets some cheesy goodness.
Slide the pans into the preheated oven and bake for 15 to 20 minutes. Keep an eye on them; you want the cheese to be melted and bubbly, with a lovely golden crust forming on top.
Once baked, remove them from the oven and let them sit for a few minutes. This allows the filling to settle and makes serving easier. Serve with a side of homemade salsa or pico de gallo for an extra flavor punch!
