Easy Chicken Enchiladas

Katie’s favorite gooey enchiladas.

ingredients

1 can (10 oz) green enchilada sauce,
1 can red enchilada sauce. (I use mostly green and just a little of the red. You will have some left over.)
4 oz cream cheese cubed
1 1/2 C Picante Sauce
2 C cooked chicken cut up
1 can pinto beans, rinsed and drained.
1 can chopped green chilies (4 oz)
10 flour tortillas (soft taco size)
1 C shredded Mexican cheese blend
Shredded lettuce, chopped tomato, sour cream for topping.

1
Spoon 1/2 cup sauce into a greased 9 x 13 baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes until blended. Stir in the chicken, beans and chilies.
2
Place about 6 T of chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining sauce; sprinkle with cheese.
3
Cover and bake at 350 for 25-30 minutes or until heated through. Serve with lettuce, tomato, sour cream and olives if desired.

Source: Dayle Sherrill