Yummy dinner

Thought I'd share my concoction that turned out pretty great. I make a variety of chicken enchilada recipes...never seem to do it the same. Here's tonight's:

Filling:
4 oz. cream cheese
1 can rotel (10oz)
2-3 cups cooked chicken
3/4 cup Monterey Jack cheese
1 can pinto beans, drained

Fill and roll into flour tortillas to fill your pan. I did a 13x9 in pan. Pour a large can of green enchilada sauce over the top. Bake at 375 for 35-45 minutes. Sprinkle with a bit more cheese. Melt. Enjoy!