Easy Chicken Enchiladas

Easy Chicken Enchiladas

from tasteofhome.com
5 servings

Ingredients

  • 1 can (10 ounces) enchilada sauce, divided
  • 4 ounces cream cheese, cubed
  • 1-1/2 cups salsa
  • 2 cups cooked shredded 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. 1

    Spoon 1/2 cup enchilada sauce into a greased 13x9-inch baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, two to three minutes. Stir in the chicken, beans and chiles.

  2. 2

    Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over the sauce. Top with remaining enchilada sauce, and sprinkle with cheese. Editor's Tip: To help prevent the tortillas from splitting, wrap them in a moist paper towel and microwave for 20 to 30 seconds to soften them before adding the filling and rolling.

  3. 3

    Cover and bake at 350°F until heated through, 25 to 30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.