After tasting a nice sample of a chicken enchiladas recipe at Publix the day before Cinco de Mayo, I decided to try that recipe and an guacamole-salsa salad. (I'll post the salad in a separate article.) accompanying salad. I was very happy with the results. I have a particular affection for Publix recipes because I learned to cook at Publix Aprons cooking school.
As is typical of Publix recipes, this one, which is titled, "Rotisserie Chicken Enchiladas," was very easy to make. Needless to say, all of the ingredients are available at Publix.
It makes six servings.
Ingredients
- Cooking spray
- 2 tablespoons fresh cilantro, coarsely chopped
- 1 small tomato, finely chopped
- 2 cups of chopped chicken breast from a (Publix or other) cooked rotisserie chicken. This took about all of the breast of the chicken. (Of course, an easy substitute would be to cook a single chicken breast and cut it into bite-size pieces.)
- 3/4 cup refried beans (from a small can)
- 2 10-oz cans of enchilada sauce
- 6 10-inch flour tortillas
- 1 2.5 oz can of slice black olives with jalapeño (drained)
- 1&1/2 cups of shredded Mexican blend cheese
- aluminum foil
Directions
- Preheat oven to 350⁰
- Coat 9-inch square baking dish with cooking spray
- Chop cilantro and place in medium bowl.
- Chop tomato and set aside.
- Remove chicken breast from bones; cut into bite-size pieces, and add to cilantro.
- Stir refried beans and 1 can of enchilada sauce into the chicken and cilantro mixture.
- Spoon the chicken mixture equally down the center of the tortillas.
- Roll the tortillas around the chicken mixture and place seam side down in the baking dish.
- Pour the remaining can of enchilada sauce over the enchiladas.
- Sprinkle the tomatoes, olives, and cheese over the enchiladas.
- Cover with aluminum foil and bake for 15 minutes
- Remove the aluminum foil and bake for another 4-10 minutes or until thoroughly heated and the cheese is melted.
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