Rotisserie Chicken Enchiladas

1. Preheat oven to 350°F

2. Coat 9-inch square baking dish with cooking spray.

3. Chop cilantro coarsely, place in medium bowl. Chop tomato finely; set aside.

4. Remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands).

5. Stir in beans and 1 can of the enchilada sauce.

6. Spoon chicken mixture equally into center of tortillas. Roll tortillas around filling and place, seam side down, in baking dish.

7. Pour remaining can of enchilada sauce over enchiladas.

8. Sprinkle tomatoes, olives, and then cheese evenly over enchiladas.

9. Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted.

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Nutrient	Quantity
Total fats	65.383 g
Protein	52.8484 g
Carbohydrates	47.0306 g
Energy	969.29 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.1024 g
Water	804.6296 g
Aspartic acid	3.5459 g
Calcium, Ca	1421.31 mg
Lutein + zeaxanthin	582.98 g
Fiber, total dietary	3.831 g
Fatty acids, total saturated 22:0	0.0113 g
Carotene, beta	2371.7 g
Niacin	6.7441 mg
Vitamin A, RAE	359.6 g
Fatty acids, total trans-polyenoic	0.0113 g
Arginine	1.725 g
Riboflavin	1.1065 mg
Fatty acids, total polyunsaturated 15:0	0.0113 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1641 g
Fatty acids, total saturated 20:1	0.017 g
Glutamic acid	10.5514 g
Sodium, Na	5355.51 mg
Fatty acids, total saturated 16:1 undifferentiated	1.9015 g
Total lipid (fat)	65.383 g
Manganese, Mn	0.6815 mg
Fructose	4.5846 g
Proline	4.5131 g
Fatty acids, total saturated 16:0	18.9789 g
Fatty acids, total saturated 8:0	0.5069 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.3754 g
Sucrose	2.4338 g
Choline, total	43.412 mg
Sugars, total	23.1652 g
Serine	2.635 g
Fatty acids, total saturated 10:0	1.1199 g
Fatty acids, total saturated 18:0	7.7821 g
Vitamin B-6	0.618 mg
Selenium, Se	32.166 g
Ash	23.1084 g
Vitamin D	43.56 IU
Fatty acids, total saturated 18:1 undifferentiated	15.433 g
Pantothenic acid	1.9259 mg
Phenylalanine	2.5364 g
Copper, Cu	0.4926 mg
Thiamin	0.8312 mg
Retinol	126.72 g
Methionine	1.141 g
Iron, Fe	6.3047 mg
Carbohydrate, by difference	47.0306 g
Phosphorus, P	1017.92 mg
Folate, total	119.89 g
Tocopherol, gamma	2.264 mg
Fatty acids, total saturated 4:0	1.7959 g
Lycopene	5626.04 g
Alanine	1.4946 g
Cholesterol	207.9 mg
Valine	2.9755 g
Fatty acids, total saturated 18:2 undifferentiated	2.6984 g
Glycine	0.8121 g
Carotene, alpha	489.82 g
Glucose (dextrose)	3.3394 g
Fatty acids, total saturated 14:0	6.2712 g
Zinc, Zn	6.9463 mg
Isoleucine	2.37 g
Tocopherol, delta	0.6792 mg
Fatty acids, total saturated 12:0	1.0058 g
Fatty acids, total polyunsaturated	3.8008 g
Leucine	4.4505 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0113 g
Vitamin A, IU	5080.8 IU
Folate, DFE	119.89 g
Tryptophan	0.4946 g
Vitamin C, total ascorbic acid	76.398 mg
Fatty acids, total polyunsaturated 16:1 c	0.0057 g
Fatty acids, total polyunsaturated 18:1 c	0.3566 g
Fatty acids, total saturated 20:0	0.0113 g
Tocotrienol, beta	0.7924 mg
Fatty acids, total saturated 6:0	0.9385 g
Starch	11.9992 g
Tyrosine	2.574 g
Vitamin B-12	2.7324 g
Vitamin K (phylloquinone)	29.989 g
Fatty acids, total saturated	38.4385 g
Histidine	1.5236 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0113 g
Fatty acids, total monounsaturated	17.3514 g
Threonine	1.7176 g
Folate, food	119.89 g
Vitamin D (D2 + D3)	0.99 g
Fatty acids, total polyunsaturated 24:0	0.0113 g
Cryptoxanthin, beta	350.92 g
Vitamin D3 (cholecalciferol)	0.99 g
Vitamin E (alpha-tocopherol)	4.8226 mg
Fatty acids, total trans	0.017 g
Magnesium, Mg	127.48 mg
Lysine	3.2448 g
Potassium, K	1187.62 mg
Cystine	0.2471 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Chicken	1	0	0	0
Tomato	1	20.93	4.641	0.182
cilantro	10 sprigs	0	0	0
Flour Tortilla	6	0	0	0
bean	0.75 cup	40.02	5.658	0.69
mexican cheese	1.5 1/2	738.54	9.1674	59.3604
enchilada sauce	2 cans	169.8	27.5642	5.1506
aluminum foil	0	0	0	0
jalapeno green olive	1 can	0	0	0