Easy Chicken Enchiladas in Red Sauce
Serves: 6 enchiladas
Prep Time: 10 minutes
Cooking Time: 20 minutes
This is a quick and easy casserole made with rotisserie chicken.
2 1/2 cups rotisserie chicken or precooked chicken, white meat, skin removed
3/4 cup salsa, red
1 cup cheese, jack or Mexican blend
6 tortillas, corn, 6 inch
2 cups enchilada sauce, canned, red, mild or spicy
1/2 cup sour cream, low fat or light, for garnish
Remove chicken from the bones and remove skin. Using your hands, shred the chicken into small pieces and place in a large bowl. Add salsa and half of cheese and combine well. Soften tortillas by wrapping them in a damp paper towel and heating in the microwave for 1 minute. Spray cooking spray over a 9 by 9 baking dish. Spread about a half cup of the enchilada sauce over the bottom of the dish. Place filling in center of tortillas and arrange down the center. Roll up and place in baking dish with the seam side down. Spoon remaining sauce over enchiladas and top with remaining cheese. Cover with foil and bake at 375 degrees for 15 to 20 minutes. Top with sliced olives and serve. Garnish with sour cream if desired.
Per Serving Approx.: 280 calories, 11 g fat, 6 g saturated fat, 22 g protein, 24 g carbohydrates, 2 g dietary fiber,790 mg sodium