Deli Chicken Enchiladas - cooking recipe

Ingredients

12 sprigs fresh cilantro (rinsed)
1 small tomatoes (optional)
1 whole chilled deli rotisserie-cooked chicken
3/4 cup fat-free refried beans
2 (10 ounce) cans enchilada sauce
60 inches whole wheat tortillas
1 (2 1/4 ounce) can sliced black olives (with jalapeno, drained)
1 1/2 cups Mexican blend cheese (2% reduced fat)

Preparation

Preheat oven to 350\u00b0F
Coat 9-inch square baking dish with cooking spray.
Chop cilantro coarsely, place in medium bowl.
Chop tomato finely; set aside.
Remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands).
Stir in beans and 1 can of the enchilada sauce.
Spoon chicken mixture equally into center of tortillas.
Roll tortillas around filling and place, seam side down, in baking dish.
Pour remaining can of enchilada sauce over enchiladas.
Sprinkle tomatoes, olives, and then cheese evenly over enchiladas.
Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted.
Serve. (I usually offer sour cream to put on the side also).