Creamy Chicken Enchiladas

These creamy chicken enchiladas combine shredded cooked chicken, cream cheese, salsa, cheese, and white beans inside flour tortillas. A simple cream-of-chicken sauce is poured over the enchiladas before baking.

Ingredients

• 4 cups shredded cooked chicken
• 8 ounces cream cheese, softened
• 1/2 cup salsa
• 1 cup shredded cheese
• 1 cup cooked white beans
• Salt and pepper, to taste
• 1 can cream of chicken soup or homemade cream of chicken sauce
• 1 cup milk
• Whole wheat flour tortillas

Directions

1. Preheat the oven to 350F.
2. In a large bowl, combine the shredded chicken, softened cream cheese, salsa, shredded cheese, white beans, salt, and pepper.
3. In a separate bowl, stir together the cream of chicken soup and milk until smooth.
4. Add 1/2 cup of the cream-of-chicken mixture to the chicken filling and stir to combine.
5. Spoon about 1/4 cup of chicken filling down the center of each tortilla, adjusting the amount as needed for the size of your tortillas.
6. Roll each tortilla around the filling and place it seam-side down in a casserole dish.
7. Continue filling and rolling tortillas until the chicken mixture is used.
8. Pour the remaining creamy sauce evenly over the enchiladas.
9. Bake for about 20 minutes, or until the enchiladas are hot throughout and the sauce is bubbling.
10. Serve with chopped avocado, tomatoes, salsa, or guacamole, if desired.