Ingredients:
1 (10 ounce) cans enchilada sauce, divided
4 ounces cream cheese, cubed
1 1/2 cups salsa
2 cups cubed cooked chicken
1 (15 1/2 ounce) cans pinto beans, rinsed and drained
1 (4 ounce) cans chopped green chilies
10 (6 inch) flour tortillas
1 cup shredded Mexican blend cheese
shredded lettuce
chopped tomatoes
sour cream
sliced ripe olives (optional)
Directions:
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 350F for 25-30 minutes or until heated through.
Serve with lettuce, tomato, sour cream and olives if desired.
Servings: 5
Time preparation: 20 min.
Time total: 45 min.