Easy Chicken Enchiladas

Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste.

• Ready In: 45 mins
• Serves: 5

Ingredients

• 1 (10 ounce) can  enchilada sauce, divided
• 4  ounces cream cheese, cubed
• 1 1⁄2 cups salsa
• 2  cups  cubed  cooked chicken
• 1 (15 1/2ounce) can pinto beans, rinsed and drained
• 1 (4 ounce) can  chopped green chilies
• 10 (6 inch)  flour tortillas
• 1  cup  shredded  Mexican blend cheese
•  shredded lettuce
•  chopped tomato
•  sour cream
•  sliced ripe olives (optional)

Directions

1. Spoon 1/2 cup enchilada sauce into a greased 13-in. x 9-in. x 2-in. baking dish.
2. 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.
3. Place about 6 tablespoons 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.
4. Cover and bake at 350° for 25-30 minutes or until heated through.
5. Serve with lettuce, tomato, sour cream and olives if desired.