Easy Chicken Enchiladas

Easy Chicken Enchiladas
2 (8oz) cream cheese
2 cups salsa
4 cups chopped, cooked chicken breast
2 cans pinto beans, drained
12 flour tortillas
1 can enchilada sauce
2 cups shredded cheese
Heat ovem to 350. In a small saucepan, heat cream cheese, salsa, cooked chicken and beans until cheese melts. Fill tortilla with mixture and place in lightly greased baking dish. Pour enchilada sauce over all. Sprinkle with cheese. Cover with foil. Bake for 30 minutes. Serve with lettuce, tomatoes, sour cream, green onions and sliced black olives if desired.