Creamy Chicken Enchilada's

I really do love enchilada's, especially those that are creamy and not just chicken wrapped up and then covered in the red enchilada sauce.  These totally fit the bill!  Sadly I don't have pictures that show amazing this dish tastes, so use your imagination! 

This recipe is a compilation of one I found on the Philly website using their now impossible to find Cooking Creams and the one on the back side of a can of green enchilada sauce.  It is really very good and makes a lot.  I have made it a couple of times already and plan on making it again, so that is the main reason for putting it on here!

If you are still lucky enough to find the cooking creams, this one works best with Zesty SW.  If not, you can soften a cube of cream cheese and add some southwest style seasons or a pack of dry enchilada seasoning.  Sorry I am not more precise here!  I used pre-cooked and shredded chicken since I had access to it.  Minus the shells, most of the enchilada sauce and some cheese, everything gets combined together and stirred well.  Try to make sure there aren't pockets of just cream cheese.

It may look a little strange cause of the black beans, but it's really very good!  Put about 1/3 cup of the filling in each tortilla and roll up.  You can fold the ends in or not, your choice.  In a 9x13 pan, pour just enough of the green enchilada sauce to cover the bottom (if you are like me and increase the size of the batch, you may need to save some to line another pan as well!).
Place the enchilada's seam side down in the pan.  Pour additional enchilada sauce over the tops.  At this point you could cover and freeze or refrigerate until you are ready to bake.

If you are eating immediately, bake at 350 for 15-20 minutes total.  At around the 10 minute mark, you can pull out and sprinkle with remaining cheese.  Bake until that is melted and bubbling.
Enjoy!

Creamy Chicken Enchilada's

Ingredients
1 lb of boneless chicken breasts cut into small pieces
1 Tbl chicken taco seasoning mix
2 tsp oil
1 can of black beans, rinsed
1 8oz block of cream cheese mixed with 1 tablespoon of taco seasoning mix
1 8oz bock of cream cheese
1 cup of shredded cheddar cheese, divided
1 large can of green chilies
1 large can of green enchilada sauce, divided
10-12 soft tortilla's

Directions:
1. Toss chicken with taco seasoning.  Heat oil in a large skillet on medium heat.  Add chicken and cook 6-7 minutes or until done, stirring frequently.
2. In a large bowl mix beans, both cream cheeses, seasoning, green chilies, 1/2 cup of cheese and 1/4 cup of enchilada sauce.  Add chicken to the bowl and mix together.
3.  In a 9x13 pan, pour just enough enchilada sauce to cover the bottom of the pan.  Start to fill your tortilla's, using about 1/3 cup of filling per tortilla.  Roll up and place seam side down in the pan.  Continue until the filling is gone.  Pour remaining green enchilada sauce over the enchilada's.
4. Bake for 10-12 minutes in 350 oven.  Pull out and sprinkle with remaining cheese.  Bake 3-7 minutes or until cheese is melted and bubble.
Note: Can freeze or refrigerate after step 3.  If freezing, make sure pan is well covered.  Will need to bake, covered, up to 1 hour, depending on how cold it is.