CHICKEN ENCHILLADAS

By porklion

Ingredients

• 8 oz package cream cheese
• 1 cup salsa
• 2 cups chopped cooked chicken breast meat (I used rotisserie)
• 1- 16 oz can pinto beans, drained well
• 6 (6 in) wheat tortillas
• 2 cups shredded Mexican cheese
• 1 can enchilada sauce (I bought a quart from local Mexican resturant)

Details

Adapted from keyingredient.com

Preparation

Step 1

Heat overn to 350 degrees. Put enchilada sauce on bottom of your baking dish just enough to cover the bottom. In small saucepan over medium heat, combine the cream cheese and salsa. Sitr until melted and blended. Add chicken and pinto beans. Fill tortillas with mixture. Roll and place face down in baking dish. Cover with more enchilada sauce then with cheese. Cover with aluminum foil.

Bake 30 minutes. Add your favorite toppings such as lettuce and tomatoes or sour cheese.