INGREDIENTS
6 oz
reduced fat cream cheese
3 cups
cooked chicken breast, chopped
4 oz
canned green chilies, chopped
28 oz
canned green enchilada sauce, divided
1 tsp
chili powder
1 cup
green onions, chopped
12
flour tortillas (8-inch, corn tortillas for gluten-free)
15 oz
canned black beans, rinsed and drained
1 1/2 cups
reduced fat shredded Mexican blend cheese, divided