Chicken Enchiladas
Make it quick & easy by using a rotisserie chicken from your supermarket, and you've got dinner for 4 in less than an hour!!
Servings: 4
Ingredients
- 1 (16 oz.) can enchilada sauce
- 6-8 tortillas
- 2 cans refried beans
- 1 roasted chicken shredded
- 1/2 c sharp cheddar cheese shredded
- 1/2 c. Monterey Jack cheese shredded
- 1/4 c. black olives pitted and sliced
- 1 jalapeño chopped and seeded
- 1 jar salsa
- 1/2 c. low-fat sour cream
- Chopped cilantro, green onions, and/or sliced black olives for garnish
Instructions
- Preheat oven to 400 degrees. Grease a 9 x 13-inch baking dish.
- Pour enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them.
- On a plate or cutting board, gently spread refried beans on one side of each tortilla. Add enough shredded roasted chicken to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Top with olives, chopped jalapeños and drizzle with salsa (optional).
- Roll up the tortillas and place seam side down in a well greased 9x13 inch baking dish. Blend the sour cream with the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle remaining cheese. Cover and bake for 25-30 minutes until hot and bubbly.
- Garnish with chopped cilantro, green onions or sliced black olives.
- Cook's Note: You can substitute turkey for chicken if you'd like.
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