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Rotisserie Chicken Enchiladas and Guacamole-Salsa Salad
Ingredients
  • cooking spray
  • 2 tablespoons fresh cilantro, coarsely chopped
  • 1 small tomato, finely chopped
  • ½ chilled Deli rotisserie chicken (2 cups), chopped
  • ¾ cup refried beans
  • 2 (10-oz) cans enchilada sauce
  • 6 (10-inch) flour tortillas
  • 1 (2.25-oz) can sliced black olives with jalapeño (drained)
  • 1 ½ cups Mexican-blend cheese
  • aluminum foil
Steps
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