Simple Chicken Enchiladas

• 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

1. 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 for 2-3 minutes or until blended. Stir in the chicken, beans and chiles.
2. Place about 1/3 cup 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.
3. Cover and bake at 350u0b0 for 25-30 minutes or until heated through. Serve with lettuce, tomato, sour cream and olives if desired.

enchilada sauce, cream cheese, salsa, chicken, pinto beans, green chiles, flour tortillas, shredded lettuce

Taken from www.tasteofhome.com/recipes/simple-chicken-enchiladas/ (may not work)