Easy Chicken Enchiladas

1 store bought roasted chicken cut into small pieces (or 3 cups chopped chicken)
1 cup salsa
1 8 oz. cream cheese
1 small can diced, green chilis (mild)
1/2 tsp. cumin
1/2 tsp chili powder
1 reg. can pinto beans, drained (can also use drained black beans)
6 - 8 flour tortillas (medium size)
2 cups shredded monterey jack/colby or chedder cheese

Spray a 13 x 9 baking dish with Pam. Preheat oven to 350 degrees. Shred chicken and place in bowl.
In a medium saucepan, heat cream cheese and salsa until cheese melts. Add can of chilis and spices. Mix well. Pour over chicken, add can of beans, mix well. Warm tortillas in microwave for about 1 min. Spoon mixture in middle of tortilla and roll up. Place in baking pan. Put 2 cups shredded cheese on top. Cover with foil. Bake at 350 for 30 min.

You can pour a can of mild enchilada sauce over this before adding cheese. It is good that way too.
Spice can be adjusted by the heat of the salsa. I like to use medium salsa, but you can use hot or mild.