Drain can of black beans and rinse with water.
In a bowl mix together black beans, corn and rice mix. Add green chills to mixture.
In a pan add a few tablespoons of water and sauté the chicken until golden brown.
I like to cut the chicken into bite size pieces.
Add the chicken to the bean/rice/corn mixture and stir.
Put 3 large spoons full of the mixture into a tortilla.
In a baking dish, coat the bottom with 1 can of enchilada sauce.
Line the tortillas in the baking dish and smother with enchilada sauce.
Top with a layer of shredded vegan mozzarella cheese.
Serve with vegan sour cream.
Cover with foil and bake at 450º for 20-30 minutes (until cheese is melted*).
Makes 8 burrito size enchiladas.