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Rotisserie chicken enchiladas and guacamole-salsa salad

6:25 AM, May 2, 2013   |    comments
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Rotisserie chicken enchiladas and guacamole-salsa salad


cooking spray
2 tablespoons fresh cilantro, coarsely chopped
1 small tomato, finely chopped
1/2 chilled Deli rotisserie chicken (2 cups), chopped
3/4 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 1/2 cups Mexican-blend cheese
aluminum foil

•Preheat oven to 350°F. Coat 9-inch square baking dish with cooking spray.
•Chop cilantro; place in medium bowl. Chop tomato; set aside.
•Remove chicken (breast only) from bones; cut into bite-size pieces and add to cilantro.
1.Stir into chicken: beans and 1 can enchilada sauce. Spoon chicken mixture equally down center of tortillas; roll tortillas around filling and place, seam side down, in baking dish.
2.Pour remaining can of enchilada sauce over enchiladas. Sprinkle tomatoes, olives, and then cheese evenly over enchiladas.
3.Cover with foil; bake 15 minutes.
4.Remove foil; bake 5-10 more minutes or until thoroughly heated and cheese melts. Serve. (Makes 6 servings.)

2 tablespoons fresh cilantro, coarsely chopped
3 medium avocados
juice of 1 lime
3/4 cup Deli mild salsa
1 (8-oz) bag shredded lettuce

•Chop cilantro and cut avocados into bite-size pieces; place both in medium bowl.
1.Squeeze lime over avocados (about 1 tablespoon); gently stir in salsa.
2.Serve over shredded lettuce.

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