1 lb uncooked chicken (or already cooked chicken)
1 pkg (8 oz.) cream cheese, cut into cubes
1 can (4.5 oz.) chopped green chiles
1 can (15 oz.) black beans
1 can (14.5 oz) diced tomatoes, drain off a little of the juice, but not all of it
1 or 2 cans (10 oz. can) Green Chile enchilada sauce; depends on if you like a lot of sauce or not
shredded cheddar cheese
Heat Oven 400 deg. Grease 9x13 inch pan.
In a nonstick skillet cook chicken over medium-high heat, stirring occasionally, until no longer pink. Stir in cream cheese, green chiles, black beans, and diced tomatoes; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
Spoon chicken filling into tortillas; roll up and put in pan. Pour enchilada sauce over the top and sprinkle with Cheddar cheese. Bake for 15 to 20 min.