This recipe came about as a result of my being unable to find a recipe for chicken enchiladas that had EVERYTHING in it that we like. So I created my own. The chicken mixture is nice and creamy and the "spiciness" can be adjusted to individual tastes.
Put the 6 oz block of cream cheese in a 12-inch skillet. Add the black beans, undrained, taco seasoning, 1/2 of salsa and 1/2 of the enchilada sauce. Heat using medium heat until the cream cheese is thoroughly mixed and is completely "melted".
Add the chopped cooked chicken. Cook for an additional 10 minutes so that the chicken mixture is hot and well mixed.
One at a time take a 12" tortilla and spoon some of the chicken mixture onto the tortilla, along the edge. Then carefully roll the tortilla up and place the rolled tortilla, seam side down, into a 13 x 9 inch baking dish.
Mix the remaining enchilada sauce and salsa in a small bowl. Carefully spoon this mixture over the top of all of the enchiladas.
Sprinkle the cheese of the top of the enchiladas. Put in the oven and bake for 30-35 minutes. A dollup of sour cream can be put on top of each serving if desired.