Rotisserie Chicken Enchiladas

1. 1

   Preheat oven to 350u00b0F

2. 2

   Coat 9-inch square baking dish with cooking spray.

3. 3

   Chop cilantro coarsely, place in medium bowl. Chop tomato finely; set aside.

4. 4

   Remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands).

5. 5

   Stir in beans and 1 can of the enchilada sauce.

6. 6

   Spoon chicken mixture equally into center of tortillas. Roll tortillas around filling and place, seam side down, in baking dish.

7. 7

   Pour remaining can of enchilada sauce over enchiladas.

8. 8

   Sprinkle tomatoes, olives, and then cheese evenly over enchiladas.

9. 9

   Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.