Easy Chicken Enchiladas Recipe

By sandycon

Ingredients

• 1 can (10 ounces) enchilada sauce, divided
• 4 ounces Philadelphia® Cream Cheese, cubed [x] Perfect Any Time of Day From breakfast to snacks, dinners and desserts, Philadelphia® Cream Cheese helps you make the most of your meals. See More Recipes >
• 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

Details

Servings 5
Adapted from tasteofhome.com

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. Yield: 5 servings.