Rotisserie Chicken Enchiladas

• 10 -12 sprigs fresh cilantro (rinsed)
• 1 small tomatoes (rinsed)
• 1 chilled deli rotisserie-cooked chicken
• 3/4 cup refried beans
• 2 (10 ounce) cans enchilada sauce
• 6 (10 inch) flour tortillas
• 1 (2 1/4 ounce) can sliced jalapeno-stuffed green olives (drained)
• 1 1/2 cups Mexican blend cheese
• aluminum foil

1. Preheat oven to 350u0b0F
2. Coat 9-inch square baking dish with cooking spray.
3. Chop cilantro coarsely, place in medium bowl. Chop tomato finely; set aside.
4. Remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands).
5. Stir in beans and 1 can of the enchilada sauce.
6. Spoon chicken mixture equally into center of tortillas. Roll tortillas around filling and place, seam side down, in baking dish.
7. Pour remaining can of enchilada sauce over enchiladas.
8. Sprinkle tomatoes, olives, and then cheese evenly over enchiladas.
9. Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted.

cilantro, tomatoes, deli rotisserie, refried beans, enchilada sauce, flour tortillas, green olives, blend cheese, aluminum foil

Taken from www.food.com/recipe/rotisserie-chicken-enchiladas-279017 (may not work)