Rotiserie Chicken Enchliadas

I am ALL ABOUT recipes with five ingredients or less. Last night I made these yummy rotiserie chicken enchaladas, but omitted the cilantro, green chiles, olives and tomatoes. Thought I'd share the recipe with all of you. They were SO easy and VERY yummy! I included the original recipe in case you have all the ingredients lying around or prefer more flare in your dinner. :)

Ingredients
cooking spray
10–12 sprigs fresh cilantro (rinsed)
1 small tomato (rinsed)
1 chilled Deli rotisserie chicken
3/4 cup refried beans
2 (10-ounce) cans enchilada sauce
6 (10-inch) flour tortillas
1 (2.25-ounce) can sliced black olives with jalapeño (drained)
1 1/2 cups Mexican-blend cheese
aluminum foil

Steps


Preheat oven to 350°F. Coat 9-inch square baking dish with cooking spray. Chop cilantro coarsely, place in medium bowl. Chop tomato finely; set aside.

Remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands). Stir in beans and 1 can of the enchilada sauce.

Spoon chicken mixture equally into center of tortillas. Roll tortillas around filling and place, seam side down, in baking dish. Pour remaining can of enchilada sauce over enchiladas.

Sprinkle tomatoes, olives, and then cheese evenly over enchiladas. Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted. Serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 450kcal; FAT 23g; CHOL 135mg; SODIUM 1170mg; CARB 27g; FIBER 2g; PROTEIN 33g; VIT A 15%; VIT C 6%; CALC 25%; IRON 10%