Rotisserie Chicken Enchilada Recipe

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
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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.)