1 8-oz. pkg. cream cheese
1 c. salsa
2 c. chopped cooked chicken breast meat
1 can (15 1/2 oz.) pinto beans, drained
6 flour tortillas, 6-inch
2 c. shredded Colby-Jack cheese

In small saucepan, combine the cream cheese and salsa. Cook over medium heat, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into greased 9 x 13 inch baking dish. Spread cheese over the top. Cover with aluminum foil.

Bake at 350°F for 30 minutes or until heated through. Garnish with lettuce, tomatoes and sour cream.