Simple Chicken Enchiladas

Name: Simple Chicken Enchiladas
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 chiles; 10 flour tortillas (6 inches); 1 cup shredded Mexican cheese blend; Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

9 ingredients

3 steps

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 chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

Directions

1

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 for 2-3 minutes or until blended. Stir in the chicken, beans and chiles.
2

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.
3

Cover and bake at 350° for 25-30 minutes or until heated through. Serve with lettuce, tomato, sour cream and olives if desired.