Ingredients:

• 2 1/2 to 3 cups shredded chicken breast
• 1 (8 oz) package cream cheese, softened
• 1 (5 oz) can green chilies
• 1 (15 oz) can corn, drained
• 1 (16 oz) can navy beans, drained (or other beans of your liking)
• 2 tablespoons cumin
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• a dash of Cayenne pepper
• a pinch of salt
• 2 cups cheddar cheese, shredded and divided
• 1 (28 oz) can enchilada verde sauce
• 8-10 9″ flour tortillas

Directions:

1. Preheat oven to 350 degrees. Spray a 9 x 13 casserole dish with non-stick spray. Place 1/2 cup enchilada verde sauce in the bottom of the pan and swirl it around until it covers the bottom of the pan. Set pan aside.
2. In a bowl combine chicken, cream cheese, chilies, corn, navy beans, cumin, chili powder, garlic, Cayenne, salt, and  1 cup cheddar cheese until well blended. Taste a bite of chicken and add spices to your liking.
3. Warm tortillas in microwave with a glass cup of water for 10-15 seconds to make them softer and easier to work with. The water from cup should help keep them from stiff.
4. Fill the center of the tortilla with the chicken mixture. Roll sides up and place in baking dish seam side down. Repeat until pan is full. Push the tortilla together to make extra room if needed.
5. Pour the remaining enchilada verde sauce over the tortillas.
6. Sprinkle the remaining cheese over the top of the tortillas and bake for 20-25 minutes. Tops will be slightly browning and centers of the tortillas should be warm.
7. Remove pan from oven and allow to rest for 3-5 minutes before serving.