Mexican

Rotisserie Chicken Enchiladas is for Dinner.

Rotisserie Chicken Enchiladas takes 20 minutes to prepare.

Rotisserie Chicken Enchiladas takes 30 minutes to cook.

Rotisserie Chicken Enchiladas makes 12 servings.

The ingredients for Rotisserie Chicken Enchiladas are:

Cruz Flour Tortilla (1 tortilla = 1 serving), 6 serving
Old El Paso Fat Free Refried Beans, 3.50 serving
Old El Paso Enchilada Sauce - Mild, 9 serving
Rotisserie Chicken - Hyvee, 16 oz
Kraft 2% shredded cheddar cheese, 1 cup
Ortega Taco Seasoning, 6 tbsp

Here is how you make Rotisserie Chicken Enchiladas:

Preheat oven to 350 and spray baking dish with no-stick spray.Deskin the rotisserie chicken and shred the meat. Add to skillet. Pour in 2/3 cup water and taco seasoning. Mix well. Heat over low-medium heat. Add 1/2 can fat free refried beans and fold until mixed well. I also add about 1/2 cup of the enchilada sauce to keep the mixture from thickening up too much. Spoon the meat and bean mixture in even amounts among 6 tortilla shells. Spoon on Mexican rice. Roll tortillas and place seam down in a sprayed baking dish. Cover with remaining enchilada sauce. Cover dish with lid or foil and bake until sauce is bubbly. Garnish with 1/2 cup shredded cheese. 1 tortilla shell and filling is one serving. 516 calories16 g fat64 g carb29 g proteinNumber of Servings: 12Recipe submitted by SparkPeople user JENN26POINT2.

The nutritional information for Rotisserie Chicken Enchiladas is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 218.4

• Total Fat: 8.4 g
• Cholesterol: 33.3 mg
• Sodium: 970.6 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 2.7 g
• Protein: 14.5 g

Rotisserie Chicken Enchiladas is Mexican cuisine.