It's almost like I was in Mexico!

Tonight I made the yummiest dinner-enchiladas. I found this recipe from Taste Of Home website. The only substitutions I did were I used pinto beans and corn tortillas. So yummy and easy peasy!

Ingredients:

• 1 can (10 ounces) enchilada sauce, divided
• 4 ounces cream cheese, cubed
• 1-1/2 cups salsa
• 2 cups cubed cooked chicken
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (4 ounces) chopped green chilies
• 10 flour tortillas (6 inches)
• 1 cup (4 ounces) shredded Mexican cheese blend
• Shredded lettuce, chopped tomato, sour cream and sliced ripe olives, optional

Directions:

Spoon 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans and chilies.
Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
Cover and bake at 350° for 25-30 minutes or until heated through. Serve with lettuce, tomato, sour cream and olives if desired. Yield: 5 servings.