Ingredients for Deli Chicken Enchiladas
- Fresh Cilantro
- Tomatoes
- Rotisserie Cooked Chicken
- Fat Free Refried Beans
- 2 (10-ounce) cans enchilada sauce
- Whole Wheat Tortillas
- Black Olives
- Mexican Blend Cheese
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How to Make Deli Chicken Enchiladas
- Preheat oven to 350°F (175°C).
- Lightly grease a 9x13 inch baking dish with cooking spray.
- Coarsely chop 1/2 cup of fresh cilantro and place in a medium bowl.
- Finely chop 1 cup of tomatoes.
- Set tomatoes aside.
- Remove 2 cups of cooked chicken from bones and chop coarsely. Add to the cilantro.
- Stir in 1 (15-ounce) can of your favorite beans (drained and rinsed).
- Add 1 (10-ounce) can of enchilada sauce to the chicken mixture; stir to combine.
- Spoon approximately 1/2 cup of the chicken mixture into the center of each of 8-10 (6-inch) whole wheat tortillas.
- Roll tortillas tightly and place them seam-down in the prepared baking dish.
- Pour the remaining 1 (10-ounce) can of enchilada sauce evenly over the enchiladas.
- Sprinkle 1/2 cup of shredded reduced-fat cheddar cheese evenly over the enchiladas.
- Evenly sprinkle 1/4 cup of sliced black olives and the chopped tomatoes over the cheese.
- Cover the baking dish with foil and bake for 15 minutes.
- Remove foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let rest for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
31g
Fat
51g
Carbs
3g
