Had a craving for enchiladas this past weekend, so looked up a few recipes but not one of them was perfect so I merged them into a new recipe that turned out great. First I boiled the 2 chicken breasts, which is how I like to make my shredded chicken. Next I sauteed half an onion, garlic and cilantro in a pan. After a few minutes I added chopped mushrooms, frozen spinach, half cup of chicken broth, and about half cup of light cream cheese.

Once that thickened I was ready to layer the mixture in 8 tortillas, first adding some enchilada sauce then throwing in some black beans and the chicken mixture. Rolling each one up, I topped with green enchilada sauce and shredded monterey jack cheese. Baked for 45 minutes at 350 degrees.

Best part was the morning after breakfast burritos with the leftovers!