| 1. | Preheat oven to 350 |
| 2. | Soften the cream cheese and then combine with salsa. Mix in onion, chicken and beans. |
| 3. | With a large scooper, fill each tortilla with mixture. Roll it up and place it in large 9x13 baking dish with seams down. Repeat until all chicken mixture is used. |
| 4. | Pour can of enchilada sauce over the top. |
| 5. | Top with cheese. |
| 6. | Bake for 25 - 30 minutes, until melted and bubbly. |
| 7. | Serve with sour cream, salsa, lettuce beans or rice. |