Preheat oven to 400°F (200°C) and prepare two 9x13 inch baking pans by adding enchilada sauce to the bottom.

In a large mixing bowl, combine cooked chicken, rice, corn, black beans, bell pepper, onion, garlic, jalapeño, cream of chicken soup, and cream cheese. Mix thoroughly.

Lay a tortilla flat, spoon ½ cup filling, sprinkle with cheese, then roll tightly and place seam-side down in baking pan. Repeat with remaining tortillas.

Pour remaining enchilada sauce over the enchiladas and sprinkle with shredded cheese.

Bake for 15-20 minutes or until cheese is melted and bubbly. Watch closely to prevent overcooking.

Let cool for a few minutes before serving. Pair with salsa or pico de gallo as desired.