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Cook chicken and shred; boil rice. Mix the shredded chicken,
cream cheese, and 2 cups of the enchilada sauce together. Pour
half a cup of the enchilada sauce into the bottom of a 9x13 baking
dish. Layer the rice & black beans to your taste and top with the
chicken mixture in each tortilla. Roll up each of the tortillas and
place them in the baking dish seam side down. Top with 1 cup of
the enchilada sauce. and 1-2 cups of shredded cheese. Cover the
baking dish with foil and bake at 375 for about 25 minutes.
Uncover the enchiladas, turn on the broiler, and broil for about 3-
5 minutes uncovered...just long enough to brown the cheese.
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