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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 5 |
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Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. 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 1/2 ounce) 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.
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