Easy Chicken Enchiladas
Total Time Prep: 20 min.
Bake: 25 min.
Makes: 5 Servings
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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
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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 until blended, 2-3 minutes. Stir in the chicken, beans and chiles.
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Place about 1/3 cup 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.
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Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.