Mom's Delicious Enchiladas

My mother makes these often. I've tweaked the recipe a bit. I use refried beans in this, but black beans are also good. You can leave out the beans if you'd like.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 4  boneless skinless chicken breasts
• 1 (8 ounce) package cream cheese
• 1 (7 ounce) can diced green chilies
• 1  teaspoon garlic powder
• 1  teaspoon cumin
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 (10 ounce) can  green enchilada sauce
• 8  ounces sour cream
• 1 (10 ounce) can  cream of chicken soup
• 1  cup cheddar cheese, shredded
• 1 (16 ounce) can  refried beans
•  flour tortilla

Directions

1. Dice chicken and cook in large skillet until no longer pink.
2. Add cream cheese, cook until melted.
3. Add green chilies, garlic powder, salt, pepper, cumin, and 1/2 of the enchilada sauce.
4. Heat beans in microwave.
5. Spoon a layer of beans and chicken mixture down the middle of each tortilla. Roll up and place in baking dish.
6. Mix soup, sour cream and enchilada sauce and pour over rolled up enchiladas.
7. Sprinkle with cheese.
8. Bake at 350°F until hot and bubbly.