Cream Cheese Chicken Enchiladas

Enchiladas are one of my favorite dishes, so when I found this next recipe on Pinterest, I knew I had to make them.  They turned out really good.  However, I did make a few changes to the recipe, I used red enchilada sauce instead of green enchilada sauce and I used pinto beans instead of black beans.    Other than those two changes, I followed the recipe exactly.  Mom came over and helped us eat them and we all enjoyed them, they were very good.  I think next time, I may try corn tortillas instead of flour tortillas and see how that works.  Hope you enjoy this recipe!

TO-DIE-FOR CREAM CHEESE CHICKEN ENCHILADAS
from www.pearls-handcuffs-happyhour.blogspot.com on Pinterest

2-3 chicken breasts, shredded {OR rotisserie chicken}
1 {8 oz.} pkg. cream cheese
1 28 oz. can green enchilada sauce {I used Las Palmas}
1 can black beans, drained & rinsed
2 cups cooked rice {I used boil in a bag because I can't cook rice to save my life!!!}
Tortillas {I used Mission flour tortillas, but homemade would be muy delicioso!}
1-2 cups shredded monterrey & colby cheese

Cook chicken and shred; boil rice. Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together. This mix makes A TON!!!!
Pour half a cup of the enchilada sauce into the bottom of a 9x13 baking dish. 
Layer the rice & black beans to your taste…and top with the chicken mixture in each tortilla.
Roll up each of the tortillas and place them in the baking dish seam side down.
Top with 1 cup of the enchilada sauce…and 1-2 cups of shredded cheese. The more, the merrier so we piled on the full two cups.  Cover the baking dish with foil and bake at 375 for about 25 minutes.
Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered...just long enough to brown the cheese.