Rotisserie Chicken Enchildas
- Minutes to Cook:
- 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 SprayAluminum FoilAppropriate sized alum panTomato - Fresh 1 small (rinse)1/2 chilled Deli rotisserie Chicken1 (10-ounce) can enchilada sauce1/2 can Refried Beans4 smallest flour Tortillas1/4 can (2.25 ounce can) sliced Black Olives1/4 can (2.25 ounce can) slice Black Olives WITH Jalapeno - drained1 cup shredded Mexican-blend cheese
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.
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.
Nutritional Info 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
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