Trim chicken, slice it lengthwise to make it thinner, then cut it into about six pieces. Add the chicken, garlic, and enchilada sauce to a large pot. Simmer covered over medium heat for about 17 minutes or until chicken is cooked through, stirring and turning chicken over occasionally. (Note: If it starts to boil, reduce heat to medium-low.)

Once chicken is cooked through, turn off the heat under the pot. Remove chicken to the baking dish temporarily (so that you don't have to dirty another one), shred it with two forks, and return it to the pot.

Turn the heat under the pot back on to medium-low. Stir in the beans, then keep stirring in the cream cheese until it is melted. Turn the heat back off.

Start layering your chicken enchilada casserole into your prepared baking dish in the following order: About ⅓ of the chicken mixture across the bottom of the pan, then top that with three tortillas (tear to fit), then sprinkle with ⅓ of the shredded cheese.

Repeat this process until the casserole is fully assembled. Bake at 375 degrees for 20 minutes, or until cheese is melted and browned and the chicken mixture is bubbly.

Let the chicken enchilada casserole sit for 10-15 minutes before slicing, then serve with your favorite fixings. (I highly recommend avocado and sour cream! Yum.)