Mom's chicken enchiladas

1 can green enchilada sauce (the big one)
1 can whole tomatoes (14 1/2 oz)
1 medium onion, chopped (1/2 C)
1 clove garlic, finely chopped
1/4 C chopped fresh cilantro
1/8 tsp crushed red pepper
1 can pinto beans, rinsed and drained (15-16 oz)
1 C low-fat or regular ricotta cheese
1 tsp ground cumin
1 package Chihuahua cheese (mexican cheese. look in the "specialty cheeses" it's round and white)
tortillas of your choice.
some cooked chopped chicken. ( just boil some, de-bone it, and chop)

Drain the can of tomatoes. Mix all (except enchilada sauce) ingredients together.
Cut Chihuahua cheese into rectangles.
Scoop mix onto tortillas, add a rectangle of cheese to each before rolling.
Pour sauce over top of enchiladas in pan. Place any left over cheese on top.
Bake. Probably 20-25 minutes. Until tortillas edges are crisp and sauce is bubbly.

Great Freezer meal!