Ingredients
Scale
- 6 medium flour tortillas
- 2 cups rotisserie chicken, shredded
- 1 small can sliced black olives, drained, divided
- 1 28 ounce can enchilada sauce, divided
- 2 cups shredded cheese (I used a blend, but use what you like), divided
- 1 teaspoon hot sauce
Instructions
- Preheat oven to 375 degrees F. Line a 9 by 13 inch baking pan with foil and parchment.
- In a medium bowl, stir together chicken, ¾ of the olives, 1/3 of the enchilada sauce, ¾ cup of cheese, and the hot sauce.
- Place some of the chicken mixture in a tortilla and roll it up. place it in the pan, seam side down. Repeat with the remaining tortillas and chicken.
- Top the tortillas with the remaining enchilada sauce, followed by the cheese, and then the olives. Bake for about 35 minutes, until bubbly and brown around the edges.
- Enchiladas are best served warm out of the oven, but may be stored in the refrigerator in an airtight container for up 3 days. Warm in the microwave in 30 second increments.
Notes
Recipe is easily doubled or tripled
- Prep Time: 10 minutes
- Cook Time: 35 minutes