Chicken Enchiladas

Chicken Enchiladas

Submitted by Mike (Roland Pretzer's Grandson)

14.5 ounce can black beans

8 ounces cream cheese (cut into 8-12 cubes)

1/2 pound shredded mozzarella cheese

4 ounces diced green chilies

14.5 ounce can green enchilada sauce

1.5 lbs chicken

6 flour tortillas

Preheat oven to 400

Cut chicken into small cubes, place in large skillet, cook until done.

Add cream cheese, diced green chilies, and 1/2 can of enchilada sauce to chicken, stir while heating until creamy. Stir in black beans.

Spray non-stick cooking oil into bottom of 9x11 baking dish. Using a large spoon scoop mixture into tortilla, sprinkle mozzarella into tortilla, roll, and place in dish. Repeat for all tortillas. Pour remaining enchilada sauce over tortillas and sprinkle remaining cheese on top.

Place in oven on middle rack and bake 15-20 minutes. It is done when tops of tortillas appear golden brown and slightly crispy.