Spoon 1/2 cup of the enchilada sauce into a greased 9"x13" 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, green chiles and beans.
Place about 1/3 cup of the mixture down the center of each tortilla. Roll up and place seam side down over the sauce.
Top with the remaining enchilada sauce, then cover with cheese.
Cover and bake at 350 degrees for 25-30 minutes or until heated through.
Can be served with lettuce, tomatoes, sour cream and olives if desired.
Makes about 4-6 servings.
Submitted by Kelli Cary - Recipe Contest WinnerBack To Top