Old El Paso Creamy Chicken & Chile Enchilada -with revsions

Ingredients:
1 to 2 lbs boneless chicken breasts (cut into bite-size)
2 cans (10 oz) Old El Passo Green Chile Enchilada sauce
1 lrg can cream of chicken soup
1 cans black beans
1 can corn
1 large onion (chopped, diced)
4 garlic cloves (diced)
8 oz cream cheese (cut in cubes)
Salt & pepper -to taste
1 can green chiles (4.5 oz)
Lrg package soft flour tortillas
2 c cheese

Lightly brown tortillas (they should not be stiff) and set aside.

Cook bite-sized chicken in skillet with diced onion and garlic. Add salt and pepper. Set aside.

In a large pot, add enchilada sauce, cream of chicken, black beans and corn, green chilies and cream cheese. Salt and pepper to taste. Heat until boil.
Pour 1/2 the mix in a bowl. Add chicken mix to pot. stir.
Enchilada preparation:
Heat oven to 400 degrees
In a large casserole dish, lay a tortilla.
Spread chicken mix down the center of the tortilla with a spoon. Roll Tortilla

Top with cheese. Roll tortilla burrito-style.
Top with cheese. Place dish in oven until cheese has melted.