Rotisserie Chicken Enchiladas Recipe

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This recipe for Rotisserie Chicken Enchiladas is from Lippincott Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Poultry, Pasta and Casseroles

Ingredients:	Ingredients: 10-12 sprigs of fresh cilantro - coarsely chopped 1 small tomato - chopped finely 1 chilled deli rotisserie chicken 3/4 cup of refried beans 2 (10 oz) cans of enchilada sauce 6 (10 in) flour tortillas 1 (2.25 oz) can sliced black olives 1 1/2 cups Mexican-blend cheese

Directions:	Directions: Preheat oven to 350º coat 9 inch square baking dish with cooking spray. Remove meat of chicken from bones and chop coarsely. Mix with cilantro, beans and 1 can of enchilada sauce. Spoon chicken mixture equally into the center of tortillas. Roll and place seam side down, in baking dish. Pour remaining can of enchilada sauce over the 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.

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Rotisserie Chicken Enchiladas Recipe

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