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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 104.8
  • Total Fat: 2.6 g
  • Cholesterol: 37.9 mg
  • Sodium: 206.9 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 2.2 g
  • Protein: 13.0 g

View full nutritional breakdown of Rotisserie Chicken Enchildas calories by ingredient
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Rotisserie Chicken Enchildas

Submitted by: SEWPHOTOCRAFTY

Introduction

Recipe by Publix Super Markets Apron series but adjusted for our tastes & quantity. Original was for 6 servings.

This is a generous filling amount for 4 smallest flour totillas (which is what we had left over from another recipe).
Recipe by Publix Super Markets Apron series but adjusted for our tastes & quantity. Original was for 6 servings.

This is a generous filling amount for 4 smallest flour totillas (which is what we had left over from another recipe).

Number of Servings: 3

Ingredients

    Recipe called for 5 springs fresh cilantro (rinsed) .. I did not have so didn't use - tasted great anyway!

    Cooking Spray
    Aluminum Foil
    Appropriate sized alum pan
    Tomato - Fresh 1 small (rinse)
    1/2 chilled Deli rotisserie Chicken
    1 (10-ounce) can enchilada sauce
    1/2 can Refried Beans
    4 smallest flour Tortillas
    1/4 can (2.25 ounce can) sliced Black Olives
    1/4 can (2.25 ounce can) slice Black Olives WITH Jalapeno - drained
    1 cup shredded Mexican-blend cheese

Directions

Makes 4 generous smallest enchildas

Preheat oven to 350F.

Coat 9-inch or appropriate sized baking dish or pan.

If using Cilantro, chop coarsly & place in medium sized bowl

Chop tomatoes finely & set aside.

Remove meat of chicken from bones (discard skin & bones) & chop or tear coarsly to your liking - add to bowl.

Wash your hands after handling chicken.

Stir in beans & 1/2 the can of enchilada sauce. You will use the other half of the sauce as a topping before baking.

Spoon Chicken-beans-sauce mixture onto tottillas. (I did not warm the tortillas or do anything to them - mine are store-bought)

Roll tortillas around fllling - I found it easiest to roll one side, then bring other side up over first side.

Place tortillas (seam side down) into baking dish/pan.

Here's where you pour the other half of the enchilada sauce over the tops of the tortillas that are now called enchiladas.

Sprinkle your chopped tomatos, then olives & then cheese evenly over the enchiladas. Note: I have 2 flavors of olives in the ingredient list. On one side of the baking dish are ones topped with the Jalapeno Olives & the other side has the 'plain' olives. One of us likes the jalapeno flavor/bite, the other doesn't. I marked the side of the dish that had the jalapeno with a fold of alum foil.

Cover baking dish with foil.

Bake in preheated 350 degree oven for 15 to 25 minutes. 15 minutes left ours a little too cool for our tastes.

Serves 4 small enchiladas.

I dont think this is going to print the nutrition values but you can find them at publix.com/aprons

Number of Servings: 3

Recipe submitted by SparkPeople user SEWPHOTOCRAFTY.






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