Easy Cheesy Burrito-Enchiladas
8oz cream cheese
1 jar salsa (We love Salsa Lisa) (about 1 or 1.5cups)
2-3 cups shredded cooked chicken (1/2 a rotisserie works perfect)
1 can black beans (drained)
2-3 cups frozen corn (thawed)
Whole Wheat Flour Tortillas
Enchilada Sauce (1 can)
2 cups shredded cheddar cheese
Diced tomatoes, shredded lettuce, sour cream and olives
Preheat oven to 350*. In a sauce pan over med/low heat combine cream cheese and salsa until blended and melty. Add beans, corn and chicken and mix well. Remove from heat and fill flour tortillas (about 1/2 cup per) roll up and place seam side down on a greased 9×13 pan. When pan is full- pour enchilada sauce over top. Top with shredded cheese and bake for 20minutes covered, 10 additional minutes uncovered. Serve with fresh diced tomatoes, lettuce, sour cream and olives.
My kids INHALE these. It’s a combo recipe of two different recipes I tried- one for burritos and one for enchiladas 
Love these! And sooooo easy. It even tasted fabulous with light cream cheese. I put the diced tomatoes inside the burrito, since I know my family, and they wouldn’t voluntarily choose to have more tomatoes if they don’t have to : ) Thanks, Amy!
Comment by Tina — Wednesday, October 29, 2008 @ 1:30 pm