2-3 chicken breasts, shredded
1 8 oz. pkg. cream cheese
1 28 oz. can green enchilada sauce
2 cans black beans, drained & rinsed
3-4 cups cooked rice
Tortillas
1-2 cups shredded monterrey & colby cheese

Cook chicken and shred; boil rice. Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together.

Pour half a cup of the enchilada sauce into the bottom of a 9×13 baking dish. Layer the rice & black beans to your taste, then add chicken mixture. Roll up and place in pan fold down. Top with remaining enchilada sauce and cheese.

Cover the baking dish with foil and bake at 375 for about 25 minutes. Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered, just long enough to brown the cheese.