Chicken Enchiladas
Annette
Quick and easy to make.
ingredients
- 1 can enchilada sauce
- 6 (8 inch) low-fat or fat-free tortillas
- 1 jar salsa
- 1 can refried beans
- 1/4 cup shredded sharp cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- 1/2 cup low-fat sour cream
- 1/4 cup kalamata or black olives, pitted & sliced
- 1 jalepeno, chopped & seeded (optional)
- Roasted Chicken
directions
- 1
Heat oven to 400°F.
- 2
Pour can of enchilada sauce into a pie dish. Dip tortillas in the sauce to coat them.
- 3
Gently spread refried beans on each tortilla. Add enough diced Roasted Chicken to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Add olives and chopped jalepeno.
- 4
Roll up the tortillas and place seam-side down in a 9 x 13" baking dish.
- 5
Blend the sour cream and salsa into the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle remaining cheese and olives on top.
- 6
Cover & bake for 25 - 30 minutes until hot and bubbly.
notes
You will probably be able to make more than 6 enchiladas depending on how full you fill them.
Source: Annette
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