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Ingredients
- 10 oz can enchilada sauce
- 4 oz cream cheese
- 1 1/2 c salsa
- 2 cups cooked chicken
- can pinto beans
- 4 oz chopoped green chiles
- 10 6 inch torlillas
- 1 cup shredded cheese
Preparation
Step 1
spoon 1/2 cup enchilada sauce into greased 9x13. In a pan, cook and stir cream cheese and salsa for 2-3 minutes or until blended. Stir in chicken, beans and chilis.
PLace 6 T of chicken mixture down center of each tortilla. Top with remaining sauce and sprinkle with cheese.
Cover. Bake in 350 oven for 30 minutes.