Easy Chicken Enchiladas

These were soooo good!! I LOVE the cream cheese base vs. the cream of whatever soup. The medium salsa and chopped green chiles added some extra flavor and kick. I'll make these again for sure!

Easy Chicken Enchiladas

1 (8 ounce) package cream cheese
1 cup salsa (I used medium)
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese (I used taco cheese)
1 small can chopped green chilies
1 can of enchilada sauce (I used an 8oz jar)

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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. Pour small amount of enchilada sauce in bottom of dish, enough to cover. Fill tortillas with the mixture, roll and place into the prepared baking dish. Pour remaining enchilada sauce over enchiladas. Spread cheese over the top. Cover with aluminum foil.
Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.