Pan Enchiladas

Ingredients

• 1-2 cans of chicken or shredded rotisserie chicken
• 1 normal can enchilada sauce
• 1 (16 oz or whatever) block cream cheese
• 1 can black beans (or kidney beans)
• 8ish flour tortillas
• shredded cheese

Instructions

• mix everything besides the tortillas in a bowl that feels like right size in your heart
• lay down the tortillas in an aesthetically pleasing way, overlapping in the pan
• pour the filling in the center of your aesthetically pleasing tortillas leaving half of each tortilla uncovered, and half covered
• fold the uncovered half of each tortilla
• cook for 25 min at 400 degrees
• weigh down with a cookie sheet on top while cooking