Creamy Chicken Enchiladas

This is hands down the best green enchilada recipe I have had! The cream cheese makes it sooo good!!!

3 boneless skinless chicken breasts, cooked and shredded
2 cans green chilies
8oz pkg. cream cheese, cut into strips
1/2 jar salsa verde, divided (we like things "saucy" so we use 2 jars!)
1/2 can black beans
1/2 can refried beans (we like to use the whole can)
6 flour tortillas
shredded mozzarella cheese

1.) In large skillet, warm shredded chicken and cream cheese until cheese is melted. Add green chilies and salsa verde until desired consistency and heat.
2.) In another pan, warm beans combined and add a little salsa verde.
3.) Place a little chicken mixture and bean mixture in each tortilla. Roll up. Place seam side down in bakind dish. Cover with salsa verde sauce and shredded cheese.
4.) Bake at 350 for 15-20 minutes until heated through and cheese is melted.