Creamy Bean Enchiladas

These enchiladas are cheap and easy to make. You'll love the addition of the cream cheese and the creamy flavor it gives the dish.

WIC Items:
2 cans of pinto beans (or four cups of cooked pinto beans from a bag of dried beans)
Tortillas
Colby-Jack cheese, or your favorite cheese

Non-Wic Items:
One block of cream cheese
1 c. Salsa

On Medium heat, mix the cream cheese and salsa thoroughly. Simmer for a minute. Drain the cans of beans. Add them to the salsa and cream cheese mixture and allow them to heat through. Spoon the mixture into tortillas, and place them into a large baking pan. You'll probably get around six to eight enchiladas. Cover the enchiladas with as much cheese as you'd like. Cover the entire baking pan with aluminum foil and bake for 25 minutes at 350 degrees.