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Rotisserie Chicken Enchiladas

Servings: Serves 6

Ingredients

  • 2 tablespoons fresh cilantro
  • 1 small onion, chopped
  • 1/2 chilled Deli rotisserie chicken
  • 3/4 cup fried beans
  • 1 (10 oz.) can enchilada sauce
  • 2 Roma tomatoes, sliced
  • 1 (2.25 oz.) can sliced black olives with jalapeños
  • 1 1/2 cups Mexican-blend cheese
  • Aluminum foil

Instructions

  1. Preheat oven to 350°F. Coat a 9-inch square baking dish with cooking spray.
  2. Chop cilantro; place in medium bowl.
  3. Remove chicken (breast only) from bones; cut into bite-size pieces and add to cilantro.
  4. 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.
  5. Pour remaining can of enchilada sauce over enchiladas. Sprinkle tomatoes, olives, and then cheese over enchiladas.
  6. Cover with foil; bake 15 minutes or until thoroughly heated and cheese is melted.
  7. Remove foil; bake 10 more minutes.