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Rotisserie Chicken Enchiladas
Recipes
Rotisserie Chicken Enchiladas

Ingredients

  • cooking spray
  • 2 tablespoons fresh cilantro, coarsely chopped
  • 1 small tomato, finely chopped
  • ½ chilled Deli rotisserie chicken (2 cups), chopped
  • ¾ cup refried beans
  • 2 (10-oz) cans enchilada sauce
  • 6 (10-inch) flour tortillas
  • 1 (2.25-oz) can sliced black olives with jalapeño (drained)
  • 1 ½ cups Mexican-blend cheese
  • aluminum foil

Prep

  • Preheat oven to 350°F. Coat 9-inch square baking dish with cooking spray.
  • Chop cilantro; place in medium bowl. Chop tomato; set aside.
  • Remove chicken (breast only) from bones; cut into bite-size pieces and add to cilantro.

Steps

  1. Stir into chicken: beans and 1 can enchilada sauce. Spoon chicken mixture equally down center of tortillas; roll tortillas around filling and place, seam side down, in baking dish.
  2. Pour remaining can of enchilada sauce over enchiladas. Sprinkle tomatoes, olives, and then cheese evenly over enchiladas.
  3. Cover with foil; bake 15 minutes.
  4. Remove foil; bake 5-10 more minutes or until thoroughly heated and cheese melts. Serve. (Makes 6 servings.)

Amount per ⅙ recipe serving: Calories 480, Total Fat 21g, Chol 80mg, Sodium 1310mg, Total Carb 47g, Fiber 4g, Calc 30%, Vitamin A 15%, Vitamin C 8%, Iron 20%