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Deli Chicken Enchiladas

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“I love this chicken enchilada recipe and if you used reduced fat cheese and wheat flour tortillas it becomes a healthier dinner. The best part is if you use a Deli chicken half the work is done for you because you don't have to worry about cooking the chicken and it always has such a great flavor to it!”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 12 sprigs fresh cilantro (rinsed)
  • 1 small tomatoes (optional)
  • 1 whole chilled deli rotisserie-cooked chicken
  • 34 cup fat-free refried beans
  • 2 (10 ounce) cans enchilada sauce
  • 60 inches whole wheat tortillas
  • 1 (2 1/4 ounce) cansliced black olives (with jalapeno, drained)
  • 1 12 cups Mexican blend cheese (2% reduced fat)

Directions

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

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