Benil's Green Enchiladas

My friend Benil made us some delicious enchiladas for dinner at work last night, so I had to get the recipe. Yummy and easy, just like I like it! Not to mention, it's a big batch. So, dinner tonight and dinner another night all in one. Bonus!

*This recipe will make TWO 9x13 pans. Cook them both, cook one & freeze one, or freeze both for later.

Ingredients:
2-3 cups rotisserie chicken, pulled apart/shredded (or leftovers)
1 can black beans, drained
1 can ranch style beans with sauce
1 can corn, drained
1 block of cream cheese
1 large can Las Palmas green enchilada sauce, divided
1 cup shredded cheese, divided
2 packages 8-10 inch flour tortillas

Directions:
In a large bowl, mix chicken, black beans, ranch style beans, corn, cream cheese, and 1/2 of green enchilada sauce. Spoon into tortillas and sprinkle with 1/2 cup cheese. Roll up enchiladas and place in two 9x13 pans. (If you plan to freeze one, or both, do so at this time). Top enchiladas with remaining 1/2 can of green enchilada sauce and sprinkle with remaining 1/2 cup of shredded cheese. Bake at 350 for 20-30 minutes or until warm & bubbly. Enjoy!

*If you freeze them, leave enchilada sauce and cheese off the top until you are ready to cook them. Unthaw the night before, top w/enchilada sauce & cheese, and bake as directed above.

Thanks Benil!