It should be noted here that you can make these into real enchiladas too but, Some nights I just feel like making the bake instead and it still comes out just as wonderful. I’m giving you a double recipe since we love having the leftovers for a few extra days.

2 8oz blocks of cream cheese
8-16 oz bag of shredded mexican cheese blend
6-8 boneless skinless chicken breasts (frozen, thawed or fresh works too)
1 can red enchilada sauce
1 can green enchilada sauce
1-2 cans of mild diced green chilies (optional, we just add more for the excuse of using extra chilies.)
1 can diced tomatoes/green chilies
1 can black beans (You can use whatever beans you’d like here)
1 can diced black olives (optional)
1 large pack of taco sized flour tortillas

Directions:

Dice the chicken and set aside. heat a fry pan with a bit of vegetable oil in it to medium high heat. season the chicken in the pan quickly with dashes of salt, pepper, paprika, cheyenne, garlic and onion powder. Not too much just a bit of each for flavor. cook your chicken pieces until done

in a large saucepan on medium heat start melting down you cream cheese (it might help to cut both blocks in thirds.) Start adding the enchilada sauces, green chiles,tomatoes and black beans. Once the chicken is done, add it to this mixture. Keep it moving as you don’t want it to scorch. When your filling is done, now comes the fun part. Grab your biggest casserole dish and start layering you flour tortillas,filling over rinse and repeat until you get to the top. just make sure you end up with tortillas as you top layer and enough room for cheese on top and olives too. throw in the oven at 350 for about 30-45 minutes. Enjoy!

Photo Credit:inkynobaka