1Skin, debone and shred or chunk the rotisserie chicken. Mix in a little chile powder with the chicken, as well as the whole can of refried beans (no need to heat or pre-cook). Keep chicken/bean mixture in a separate bowl.
2Make the Mexican rice according to the package. Using the oil as suggested is fantastic. I used a chile infused olive oil in mine. Bueno! Don't cook the rice till it's tender. It's okay to still be a little crunch. It'll finish cooking when the enchiladas are in the oven.
3While the rice is cooking, slice up the black olives and then just put them back in the can. Dice up the bell pepper so it's the same size as your corn (or thereabouts), and then add corn and peppers to the rice (when it's done). You're making an assembly line, so put the chicken/bean mixture first, then the rice/corn/pepper mixture, then the olives and then the bag of shredded cheese last (I used sharp cheddar, but use whatever you want! Can't go wrong!) Don't forget to set the oven to 375 degrees Fahrenheit!
4Don't worry about everything sitting out while you do the next step. It might get chilly, but it's all good. Heat up a nice, big, non-stick skillet (not sure how well a cast iron would work here, but I love my non-stick!) When the skillet's hot, spray both sides of a corn tortilla with Pam or Crisco butter flavored cooking spray. Toss it in the skillet and sizzle till little bubbles start popping up. I let mine get a little brown on both sides before I feel they're done. Keep the tortillas on a plate until you've got as many seared as you need. Make sure your chicken/bean and rice/corn/pepper mixtures are mixed really well.
5Grab another plate for assembling your enchiladas. Pour enough of the can of sauce into the bottom of your 9"x13" casserole dish to cover the whole bottom. Go ahead and use more if you'd like, but you'll probably need more than one can if you do. Scoop a little chicken, rice, olives and cheese into your tortillas. This part gets messy!! I ended up giving up on utensils and just sprinkled stuff in with my fingers. Makes some more mess, but it's a lot easier than trying to wield several different spoons!
6Once you've squeezed as many enchiladas as you can into your pan, top it all off with as much cheese and enchilada sauce as you want! Put some tinfoil over the deliciousness and stick it in the oven. At 20 minutes, pull off the tinfoil and stick a fork in the middle of one of the enchiladas. If they're not hot enough, keep the tinfoil on top and bake in 5 minute increments until they're suitably hot. Once the enchiladas are hot enough for you, take off the tinfoil, add more cheese and bake until the sauce is bubbly. Once they start talking to you, pull them out let them cool, and plate with sour cream, green onions or chives if you have them, and if you'd like more cheese! Bueno!