Easy Chicken Enchiladas

1 can -10 oz. enchilada sauce
4 oz. cream cheese
1 1/2 c. salsa
2 cups cubed fri chik or cooked chicken
1 can (151/2 oz) pinto beans, rinsed & drained
1 can - 4oz. chopped green chilies
10 corn tortillas
1 cup-(4 oz) shredded mexican cheese
Shredded lettuce, chopped tomato, sour cream, & sliced black olives
Spoon 1/2 cup enchilada sauce into a greased 9x13 pan.
In large saucepan, cook and stir the cream cheese and salsa over med. heat 2-3 min. til blended.
Stir in chicken or fri chik , beans, chilies.
Place about 6 Tbs. chicken mixture down center of each tortilla. Roll up amd place seam side down over sauce. Sprinkle with cheese.
Cover and bake 350 - 25 to 30 min. or til heated thru. Serve with lettuce, etc. as desired.
from the kitchen of Lois Wood...