Ingredients
4 cooked chicken breasts, cubed
1 can fire roasted dices green chilies, drained
1 3 oz. package cream cheese
1 T milk
1/4 t ground cumin
12 corn tortillas
8 oz. shredded cheddar cheese
1 can La Perefedera mild red enchilada sauce
1 can black beans
In a medium bowl stir together cream cheese, the 1 tablespoon milk, 1 T of the diced green chilies, and the cumin; add chicken. Stir until combined.
Spoon about 3 tablespoons of the chicken mixture onto each tortilla near an edge; roll up. Sprinkle with shredded cheese. Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish.
Mix the remaining diced green chilies with the red enchilada sauce and black beans and pour over the tortillas.
