This recipe is so quick and easy. You can modify the spiciness, with the intensity of the salsa and the green chilis to suit your taste. It’s a nice change from beef enchiladas.
1 can (10 ounces) enchilada sauce,
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked or shredded chicken
1 can (15-1/2 ounces) pinto beans, black beans or Kidney beans – rinsed and drained
10 flour tortillas (6 inches)
*I often use corn tortillas, but I quick fry them first, before filling with chicken mixture.
2 cups (4 ounces) shredded Mexican cheese blend or grated cheddar
Shredded lettuce, chopped tomato, sour cream and sliced ripe olives, optional