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Easy Chicken Enchiladas




Source of Recipe


Simple and Delicious


List of Ingredients




1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15-1/2 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chilies
10 flour tortillas (6 inches)
1 cup (4 ounces) shredded Mexican cheese blend
Shredded lettuce, chopped tomato, sour cream and sliced ripe olives, optional

Recipe



Spoon 1/2 cup enchilada sauce into a greased 13-in. x 9-in. x 2-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans and chilies.

Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.

Cover and bake at 350° for 25-30 minutes or until heated through. Serve with lettuce, tomato, sour cream and olives if desired. Yield: 5 servings.