Ingredients 16 ounce bottle or can enchilada sauce6 low-fat or fat-free tortillas1 jar salsa2 cans refried beans1/4 cup shredded sharp cheddar cheese1/4 cup shredded sharp Monterey Jack cheese1/2 cup low-fat sour cream1/4 cup kalamata olives , pitted1 jalapeño , chopped and seededRoasted Chicken
Heat oven to 400°.
Pour the can of enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them.
On a cutting board, gently spread refried beans on one side of each tortilla. Add enough diced Roasted Chicken
to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Add olives, chopped jalapeño and salsa (optional).
Roll up the tortillas and place seam-side down in a 9" x 13" baking dish.
Blend the sour cream into the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle remaining cheese.
Cover and bake for 25-30 minutes until hot and bubbly.