TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 5 servings
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 chilies
10 Los Arcos corn or flour tortillas
1 cup (4 ounces) shredded Mexican cheese blend
Shredded lettuce, chopped tomato, sour cream and sliced ripe olives, optional
Spoon 1/2 cup enchilada sauce into a greased 13-in. x 9-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 chilies.
Place about 1/3 cup of chicken mixture down the center of each Los Arcos tortillas. 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.