Creamy Chicken Enchilada Bake

Preheat your oven to 350°F (175°C).

In a large bowl, combine the shredded chicken, cream cheese, sour cream, drained corn, drained black beans, green chiles, and taco seasoning. Mix until well combined.

Spoon the chicken mixture evenly into the center of each flour tortilla.

Roll up the tortillas tightly and place them seam-side down in a 9x13 inch baking dish.

In a separate bowl, whisk together the chicken cheese enchilada soup, cream of chicken soup, and red enchilada sauce until smooth.

Pour the sauce mixture evenly over the rolled tortillas in the baking dish, ensuring they are fully covered.

Bake for 20 minutes. Then, remove from the oven, sprinkle with shredded cheese, and return to the oven.

Bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Let cool slightly before serving. Garnish with optional sour cream or hot sauce, and serve with tortilla chips if desired.