Recipe for Chicken Enchiladas

This recipe for chicken enchiladas can be changed slightly by substituting white or brown rice for the cooked white beans. You can also leave the beans out if you'd like. This is a great recipe for freezing extra. It also can be prepared the night before or morning and left in the fridge until cooking time.

4 Cups shredded cooked chicken
8 oz. cream cheese, softened
1/2 Cup salsa
1 cup shredded cheese
1 cup cooked white beans
salt and pepper
1 can of cream of chicken soup
1 cup milk
whole wheat flour tortillas

In large bowl, blend chicken, cream cheese, salsa, cheese, beans and salt and pepper. Stir together to combine. In separate bowl, stir cream chicken soup and milk together until blended. Add 1/2 cup of cream of chicken soup to chicken mixture. Blend together.

Add 1/4 cup of chicken, or as much as desired, to a tortilla.

Roll up and place in casserole dish. Continue with remaining tortillas and chicken mixture. Pour remaining cream chicken sauce over the top of your tortillas. Bake at 350 degrees for 20 minutes.