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cooking spray fresh cilantro tomato chicken beans enchilada sauce flour tortillas black olives cheese aluminum foil
Viewed: 35 - Published at: 3 years agoIngredients
- cooking spray
- 2 tablespoons fresh cilantro, coarsely chopped
- 1 small tomato, finely chopped
- 1/2 chilled Deli rotisserie chicken (2 cups), chopped
- 3/4 cup refried beans
- 2 (10-oz) cans enchilada sauce
- 6 (10-inch) flour tortillas
- 1 (2.25-oz) can sliced black olives with jalapeno (drained)
- 1 1/2 cups Mexican-blend cheese
- aluminum foil
Method
- 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.)
- CALORIES (per 1/6 recipe) 480kcal; FAT 21g; CHOL 80mg; SODIUM 1310mg; CARB 47g; FIBER 4g; PROTEIN 26g; VIT A 15%; VIT C 8%; CALC 30%; IRON 20%
