Preheat oven to 325. Cut chicken into cubes and cook until no pink is showing.

While chicken is cooking, mix the pinto beans and cream cheese together in a sauce pan.

Once the chicken is done cooking, drain any water left over in the pan.

Pour the bean and cream cheese mixture over top of the chicken and let the mixture come to a boil while stirring frequently.

Remove from stove and set to the side.

Take your cooking pan 15 x 13 and line with foil. Spray foil with cooking spray and spread 1/4-1/2 cup of the enchilada sauce on the bottom.

Take your tortilla shells and begin loading them up with the mixture. Make sure the seam is facing downwards in the pan. Once all of the mixture has been used, pour the rest of the enchilada sauce over the packed tortilla shells.

Spread the mexican cheese overtop of the stuffed shells and cover the pan with foil to cook for 25-30 minutes. (If not covered, the cheese will burn)