Stacy's Chicken Enchiladas

So good, so easy, so filling!
*see additional instructions below to make this dairy-free

Ingredients:
2 cups cooked & shredded chicken
1 brick cream cheese
2 cups salsa (spiciness to taste)
1 can black beans, rinsed & drained
1/2 tsp garlic salt
1/2 tsp pepper

2 Tbl Olive oil
8 flour tortillas
1 cup shredded cheese
1 cup enchilada sauce

Preheat oven to 350'
Combine first 6 ingredients.
Coat 9x13 pan with olive oil.
Fill tortillas with Chicken mixture & wrap in burrito style.
Place wraps in pan.
Bake 20 minutes
Cover with cheese
bake additional 10 minutes
Cover with warm enchilada sauce
Serve with corn & large side salad. YUM!

If you want to make these super-healthy I have included some easy add-ons. Feel free to use any or all, they should go unnoticed by all but the most sensitive of tasters.
Puree 1/4 cup canned white beans and sub these for same amount of cream cheese.
To chicken mix add 1/2 cup frozen chopped spinach.
Add 1/4 cup chopped carrots to salsa.
Cover with 1/4 cup chopped fresh or canned (chopped) tomatoes, along with enchilada sauce.

To make this dairy free and more allergy friendly simply use soy cream cheese and omit the corn. I have it on good authority that soy cream cheese is an excellent and nearly undetectable replacement for cow's milk cream cheese.