Amy's Cream Cheese Chicken Enchiladas

This is my cream cheese chicken enchilada recipe that my husband and I like best, a little spicy and creamy.

Preheat oven to 375*

2-3 chicken breasts, shredded
8oz cream cheese, softened
1 big can green enchilada sauce (mild heat)
1 can black beans, drained & rinsed
2 cups Spanish rice, cooked (Mahatma)
2 cups shredded cheese (pepper jack)
1 small can diced green peppers (mild heat)
8 tortillas (Mission)

Combine rice and black beans in bowl
In separate bowl, mix chicken, cream cheese, peppers, and 2 cups enchilada sauce
Pour a cup of enchilada sauce onto greased 9x13 pan
Layer rice & black bean mixture into tortilla, then top with chicken mixture
Roll up and place seam side down in pan
Top with remaining sauce, then shredded cheese.

Bake uncovered for 30 minutes.

Enjoy!