Recipes - Chicken Enchiladas

So this was one of the recipes I made w/ a Rotisserie chicken. i forgot to take a picture of mine.

Recipe created by Cristina Ferrare
Ingredients:


* 16 ounce bottle or can enchilada sauce
* 6 low-fat or fat-free tortillas (i used whole wheat)
* 1 jar salsa
* 2 cans refried beans
* 1/4 cup shredded sharp cheddar cheese
* 1/4 cup shredded sharp Monterey Jack cheese
* 1/2 cup low-fat sour cream
* 1/4 cup kalamata olives , pitted
* 1 jalapeño , chopped and seeded
* Roasted Chicken

Heat oven to 400°.

Pour the can of enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them.

On a cutting board, gently spread refried beans on one side of each tortilla. Add enough diced Roasted Chicken to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Add olives, chopped jalapeño and salsa (optional).

Roll up the tortillas and place seam-side down in a 9" x 13" baking dish.

Blend the sour cream into the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle remaining cheese.

Cover and bake for 25-30 minutes until hot and bubbly.

This came out great! Got rave reviews by both stacie and sean. I even froze a few of them. I was really nervous how they would turn out using the whole wheat tortilla shells, but you couldn't even tell the difference. The enchilada sauce soaks right in and masks the whole wheat taste. I also left out the olives cause i'm not a fan. This is a very nutritious dish and you only need one enchilada if you stuff each w/ 1/3 can of fat free refried beans. just add a little chicken and cheese for flavor. Enchilada sauce has zero fat. and the whole wheat shell is a better option than the white. I use regular cheese like she did because fat free and reduced doesn't melt or taste the same. 1/2C is a small amount when it's divvied up between 6 servings. This is a good meal to get your legumes in. You should try to get at least 1 serving in per day if you can!