Rotisserie Chicken Enchiladas

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 10 -12 sprigs fresh cilantro (rinsed)
• 1 small tomato (rinsed)
• 1 chilled deli rotisserie-cooked chicken
• 3/4 cup refried beans
• 2 (10 ounce) cans enchilada sauce
• 6 (10 inch) flour tortillas
• 1 (2 1/4 ounce) can sliced jalapeno-stuffed green olives (drained)
• 1 1/2 cups mexican blend cheese
• aluminum foil

Recipe

• 1 preheat oven to 350°f
• 2 coat 9-inch square baking dish with cooking spray.
• 3 chop cilantro coarsely, place in medium bowl. chop tomato finely; set aside.
• 4 remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands).
• 5 stir in beans and 1 can of the enchilada sauce.
• 6 spoon chicken mixture equally into center of tortillas. roll tortillas around filling and place, seam side down, in baking dish.
• 7 pour remaining can of enchilada sauce over enchiladas.
• 8 sprinkle tomatoes, olives, and then cheese evenly over enchiladas.
• 9 cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted.