Rotisserie chicken enchiladas

By dorchuk

Ingredients

• Cooking spray
• 2 T fresh cilantro coarsely chopped
• 1 small tomato, finely chopped
• 1/2 chilled Deli rotisserie chicken 2 cups chopped
• 3/4 refried beans
• 2 10 oz cans taco sauce
• 6 four tortillas
• 1 2.25 oz can sliced black olives drained
• 1 1/2 cups Mexican blend cheese

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 degrees.
Coat 9 inch square baking dish with cooking spray
Chop cilantro, place in medium bowl, Chop tomato and set aside
Remove chicken from bones, cut into bite size pieces and add to cilantro

Stir into chicken, beans and 1 can sauce. Spoon chicken mixture equally down center of tortillas, roll tortillas around filling and place seam side down in baking dish
Pour remaining can of sauce over enchiladas. Sprinkle tomatoes, olives and then cheese over enchiladas
Cover with foil, bake 15 minutes or until thoroughly heated and cheese melts.