TO-DIE-FOR CREAM CHEESE CHICKEN ENCHILADAS

I was in a hurry to get dinner done and didn't have much time so I looked on my Pinterest for an easy recipe and I hit the jackpot!!! Seriously these enchiladas were amazing and so quick and easy. I'm getting hungry just thinking about them...

In the recipe I swapped out white rice for Mexican rice, my MIL taught me how to make the rice Mexican rice so it's not from a box. It was easier and faster then making white rice. 

The enchilada sauce I used.

This is the cream cheese, chicken and enchilada sauce mixed together. 

The Mexican rice. 

Black beans

The enchilada sauce on the bottom of the glass pan. 

I used mozzarella cheese this time. 

TO-DIE-FOR CREAM CHEESE CHICKEN ENCHILADAS

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.  Swoon.

Link to the original recipe: http://pearls-handcuffs-happyhour.blogspot.com/2010/05/cream-cheese-greatness.html?m=1