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Chicken And Black Bean Enchiladas

Created by KittenCal on December 14, 2011

1 (14 ounce) can black beans, rinsed and drained
1 (4 ounce) can chopped green chilies
10 (6-inch) flour tortillas
1 1/2 cups shredded Mexican cheese blend (or can use cheddar cheese)
Shredded lettuce, chopped tomatoes, sour cream and sliced ripe olives (serve one or all)

Step 1: Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking dish. Spoon about 3/4 cup enchilada sauce into bottom of a greased baking dish (do not use too much sauce for the bottom of the dish or the enchiladas will be soggy, 3/4 cup should be enough).
Step 2: In a large saucepan stir the cream cheese with garlic powder and salsa over medium heat for 2-3 minutes or until blended; then stir in the chicken, beans and green chilies.
Step 3: Place about 6 tablespoons (1/4 cup plus 2 tablespoons) of chicken mixture down the center of each tortilla; roll up and place seam side down over sauce. Drizzle with remaining 1 cup enchilada sauce (or you may use more if you like). Sprinkle the top with shredded cheese.
Step 4: Bake uncovered for for 22-25 minutes or just until heated through (over baking will make the enchiladas too soft). Serve with lettuce, tomato, sour cream and olives if desired.