Friday Recipe: Easy Chicken Enchiladas

Easy Chicken Enchiladas...why? Because they're easy. Yup. I'm all about easy! Who doesn't like easy, no one I can name. I did follow this recipe, almost to the letter which is a rarity for me. And it came out very tasty!

Prep Time: 20 Min
Cook Time: 30 Min
Ready In: 50 Min

Ingredients:

• 1 (8 ounce) package cream cheese
• 1 cup salsa
• 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 also added cheddar because cheese is delicious!)
  

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). 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 the 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.