These are the yummiest enchiladas EVER!
- 3 boneless, skinless chicken breasts, cooked and shredded
- 2 cans green chilies
- 1 8oz. package cream cheese cut into strips
- 1 jar salsa verde
- 1/2 can black beans
- 1 can refried beans
- 6 flour tortillas
- mozzarella cheese, grated
- In large skillet, warm shredded chicken and cream cheese until cheese is melted. Add green chilies and salsa verde until desired consistency and heat (you will need more salsa verde later in the recipe, so don't go too crazy).
- In another pan, warm beans combines and a little salsa verde ("Little"is the key word here!).
- Pour a little bit of salsa verde on bottom of a 9-x13- inch pan.
- Place a little chicken and bean mixture in each tortilla. Roll up. Place seam side down on baking dish. Cover with salsa verde and grated cheese.
- Bake at 350 degrees for 15-20 minutes or until cheese is melted and heated through.
