Spicy Chicken Enchiladas

• 1 (10 ounce) packageof spicy Mexican rice (prepared)
• 1 (10 ounce) canof spicy Rotel Tomatoes
• 1 (8 ounce) canof spicy refried beans
• 2 cups of cooked black beans
• 1 (10 ounce) can mexicorn
• sharp cheddar cheese
• colby
• 1 (4 ounce) can green chilies
• 1 whole rotisserie-cooked chicken, shredded
• 2 -3 teaspoons taco seasoning
• 12-1 cup enchilada sauce
• 3 -4 tablespoons spicy salsa
• 12 onion, chopped and sauteed
• flour tortilla
• 3 (10 ounce) cans enchilada sauce, for the top
• 2 -3 cups cheese

1. In a large bowl, mix the first 12 ingredients together.
2. In a large casserole dish, spread about a cups of the extra enchilada sauce on the bottom of the dish.
3. Get the tortillas and spoon about 2-3 tbsp of filling into each, and roll up burrito style.
4. Place in a single layer on the bottom of the dish and pour the remaining sauce on top, and sprinkle with the remaining cheese.
5. Bake at 350F for about 35-40 minutes.

rice, tomatoes, beans, black beans, mexicorn, cheddar cheese, colby, green chilies, chicken, taco, enchilada sauce, onion, flour tortilla, enchilada sauce, cheese

Taken from www.food.com/recipe/spicy-chicken-enchiladas-229735 (may not work)