Simple Chicken Enchiladas

By kgl1255

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 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

Preparation

Step 1

Spoon 1/2 cup enchilada sauce into a greased 13-in. x 9-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 1/3 cup 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.


Read more: http://www.tasteofhome.com/recipes/simple-chicken-enchiladas#ixzz3OAOF9SCi