Easy Chicken Enchiladas (WW 6pts)

By á-3948

This was so easy to put together and I used the rotisserie chicken from Costco.

Ingredients

• 28 oz Old El Paso Mild Enchilada Sauce (the large can – any brand)
• 1 small onion, diced
• 1.25 lbs cooked chicken (use leftover, boil, or grill some up or use rotisserie chicken)
• 15 Mission Extra Thin Yellow corn tortillas
• 1 small can sliced olives
• 8 oz finely shredded reduced fat sharp cheddar cheese
• (I used 8 corn tortillas, reduced fat mexican cheese and skipped the olives since I didn't have any. I also added some fresh chopped cilantro)

Preparation

Step 1

1. Pre-heat oven to 400 degrees.

2. Spray a nonstick pan with cooking spray and saute chopped onion until soft and slight browned. Add to a large bowl.

3. You can boil 4-6 chicken breasts for 20-25 minutes, use left over chicken or buy a rotisserie chicken. You need about 2 cups or 1 lb. Shred chicken breast and add to onion bowl. Add enough enchilada sauce to coat. Sprinkle with garlic salt and pepper if desired.

4. Slice tortillas into 1/4 slices. Slice olives or buy pre-sliced olives.

5. In a 9×13 pan, start w/ spreading 1/2 c sauce and top with tortillas. Add 1/2 the chicken mixture and 1/2 c cheese. Top with a few olive slices. Add another layer of tortillas, 1/2 c sauce, the rest of the chicken mixture, 1/2 c of cheese and a few olive slices. Add final layer of tortillas, top with the rest of the sauce, cheese and olives.

6. Bake for 30-35 minutes or until cheese is melted and sauce is bubbly.