2 cups Fully Cooked Shredded Chicken
1-10 oz Can Enchilada Sauce
4 oz Cream Cheese
1-1.5 Cups Salsa
15 oz Mama Julia’s Refried Beans
4 oz Chopped Green Chilis
10-6 inch Tortillas
1 Cup Shredded Mexican Cheese
Optional: Shredded Lettuce, Chopped Tomatoes, Sour Cream, Sliced Black Olives
Step 1: Spoon 1/2 cup enchilada sauce into a greased 13×9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles.
Step 2: Place about 1/3 cup 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.
Step 3: Cover and bake at 350˚F until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream, and olives.
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