Chicken Enchiladas

3 cups cubed, cooked chicken
1 8-oz. pkg. cream cheese, softened
1/2 cup chopped green onions
2 10-oz cans green enchilada chili sauce
1 cup sour cream
10 flour or corn tortillas
1 can black beans
3 cups shredded cheddar cheese, separated

Preheat oven to 350°.

Combine chicken, cream cheese and green onions in small mixing bowl; set aside.

In another small mixing bowl combine sour cream, enchilada sauce and half of cheese. Spread about a cup of the mixture on the bottom of a 9x13 pan.

Fill tortillas with spoonfuls of chicken mixture along with black beans and wrap. Place seam-side down in prepared pan.

Pour remaining sauce over wrapped tortillas and sprinkle with remaining cheese. Bake uncovered for 20-25 minutes.