Rotisserie Chicken Enchilada

By AuntieGooper

Ingredients

• Pam Original Cooking Spray
• 10-12 sprigs fresh cilantro (rinsed)
• 1 small tomato (rinsed).
• 1 chilled Publix Deli Mojo Rotisserie Chicken
• 3/4 cup refried beans
• 2 (10-ounce) cans enchilada sauce
• 6 (10-inch) Mission Flour Tortillas
• 1 (2.25-ounce) can sliced black olives with
• jalapeno (drained)
• 11/2 cups Sargento Four Cheese Mexican-Blend
• Shredded Cheese
• Reynolds Wrap Heavy Duty Aluminum Foil
• s

Preparation

Step 1

1 Preheat oven to 350°F. Coat 9-inch square baking dish
with cooking spray. Chop cilantro coarsely, place in
medium bowl. Chop tomato finely; set aside.
2 Remove meat of chicken from bones (discard skin and
bones) and chop coarsely; add to cilantro (wash hands).
Stir in beans and 1 can of the enchilada sauce.
3 Spoon chicken mixture equally into center of tortillas. Roll
tortillas around filling and place, seam side down, in baking
dish. Pour remaining can of enchilada sauce over enchiladas.
4 Sprinkle tomatoes, olives, and then cheese evenly over
enchiladas. Cover with foil and bake 15 minutes or until
thoroughly heated and cheese is melted.
Serve. (Makes 6 servings.)