Ingredients
1 rotisserie chicken (finely shredded)
2 cups shredded Mexican style 4 cheese blend (divided)
1 small yellow onion (chopped)
1 16-ounce jar of mild salsa verde (divided)
12 (10-inch) flour tortillas
1 16-ounce can of traditional refried beans
1 cup sour cream
1/2 cup sliced black olives
1/4 cup fresh cilantro (roughly chopped)
1 14-ounce box of minute white or brown rice (cooked)
Instructions
1. Preheat the oven to 400 degrees F. Mix the chicken, 8 ounces of salsa verde, 1 cup of cheese, and onion together in a large bowl until combined.
2. Cover the bottom of a 9”x13” baking dish with 4 ounces of the salsa verde. Spoon the chicken mixture down the center of each tortilla. Roll up each tortilla and place into the prepared baking dish, seam-side down, nestling each one against the last. Pour the remaining salsa verde over the top of the rolled tortillas. Sprinkle with the remaining cheese.
3. Bake until the cheese is melted and bubbly, about 10-15 minutes.
4. Cook beans in a small saucepan over medium-low heat until fully heated through. Keep hot until ready to use.
5. Top with a few dollops of the sour cream, black olives, and cilantro. Serve with rice and beans and enjoy!
–Judy Wilkey
Rotisserie Chicken Enchiladas
Click here to download a printable version.
Provided by Judy Wilkey