Spoon 1/2 cup enchilada sauce into a greased 13x9 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 chilies.
Place about 6 TBSP 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^ for 25-30 minutes or until heated through. Serve with lettuce, tomato, sour cream and olives if desired.
Originally Submitted
3/29/2008
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