One of my favorite enchilada recipes! I love it because you can choose the intensity of the heat with some of the ingredients you choose.
1 can (10oz) enchilada sauce, divided
4 oz cream cheese, cubed
1-1/2 cups salsa
2 cups cooked cubed chicken
1 can(15-1/2oz) pinto beans, rinsed and drained
1 can (4oz) chopped green chilies
10 flour tortillas
1 cup shredded Mexican cheese blend
Shredded lettuce, chopped tomatoes, sour cream and sliced black olives; optional
Spoon 1/2 enchilada sauce into a greased 13x9 baking pan. In 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. 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. Cover and bake at 350 degrees for 25-30 minutes or until heated through. Serve with lettuce, chopped tomatoes, sour cream and black olives, if desired.
Carbs per serving: 48