1 can (10 ounces) enchilada sauce, divided

4 ounces cream cheese, cubed

1 1/2 cups salsa

2 cups cubed cooked chicken

1 can ( 15 1/2 ounces) pinto beans, rinsed and drained

1 can 4 ounces) chopped green chilies

10 flour tortillas (6 inches)

1 cup (4 ounces) shredded Mexican cheese blend

Shredded lettuce, chopped tomato, sour cream and sliced ripe olives, optional

Spoon 1/2 cup enchilada sauce into a greased 13-in. x 9-in. x 2-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans and chilies. Place about 6 tablespoons 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.

Cover and bake at 350 degrees for 25-30 minutes or until heated through. Serve with lettuce, tomato, sour cream and olives if desired. Yield: 5 servings.