Ingredients
1 can (10 ounces) enchilada sauce, divided4 ounces cream cheese, cubed1-1/2 cups salsa2 cups cubed cooked chicken1 can (15 ounces) pinto beans, rinsed and drained1 can (4 ounces) chopped green chiles10 flour tortillas (6 inches)1 cup shredded Mexican cheese blendOptional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives
Preparation
Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles.
Place about 1/3 cup 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° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
