Isaacs' Home Recipes Main MainDish Recipes Easy Chicken Enchiladas

Easy Chicken Enchiladas

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed chicken
1 can (15-1/2 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, optional

Spoon 1/2 cup enchilada sauce into a greased 13x9x2" 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 6 Tbsp 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 degrees for 25-30 minutes or until heated through.
Serve with lettuce and tomato if desired.

* 5 servings

(Simple & Delicious - July/August 2006)