Easy Chicken Enchiladas Family Size

1 ( 8 oz ) package cream cheese
1 cup salsa
2 cup chopped cooked chicken breast may
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese

1. Preheat the oven to 150F (175C). Lightly grease a 9X13 inch baking dish.
2. In a small saucepan over medium heat, combine the cream cheese and salsa.
Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with mixture. Roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
3. Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

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