Green Chile Enchiladas

This dish is a great weeknight meal and does great as leftovers the next day.  This is my adaptation on a pre-existing recipe and can be easily changed according to preferences.

Ingredients:

2 cans black beans, drained and rinsed

1 cup mushrooms, sliced

½ cup onions, diced
1 pkg. neufchantel or cream cheese
1 can Old El Paso chopped green chilies
1 pkg. tortillas (12 count)
2 cans Old El Paso green chile enchilada sauce
1 cup cheddar cheese, shredded

1. Preheat your oven to 400 degrees. Lightly grease a 13x9 baking dish.
2. In a large skillet, sauté the mushrooms and onions until the onions are translucent. Add the black beans, cream cheese and chopped green chilies, and cook over medium heat until all ingredients are combined well and the cream cheese is melted.
3. Spoon the filling into the tortillas, roll them up, and place them seam side down in the baking dish.
4. Strain both cans of enchilada sauce (to check for stems and seeds) and pour them over the prepared enchiladas.  Sprinkle with cheddar cheese and bake, uncovered, for 15-20 minutes or until hot and bubbly.

Meat Alternative:  Add 1-2 cups cooked chicken to the skillet when you add the black beans.  If you have a mixed household, you can assemble half the tortillas, add meat to the remaining mixture, and then finish making the rest of the dish. Enjoy!