TO-DIE-FOR CREAM CHEESE CHICKEN ENCHILADAS 2-3 chicken breasts, shredded 1 8 oz.

TO-DIE-FOR CREAM CHEESE CHICKEN ENCHILADAS 2-3 chicken breasts, shredded 1 8 oz.

TO-DIE-FOR CREAM CHEESE CHICKEN ENCHILADAS 2-3 chicken breasts, shredded 1 8 oz. pkg. cream cheese 1 28 oz. can green enchilada sauce 1 can black beans, drained rinsed 2 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.