Ingredients
10 burrito-size flour tortillas
2 cups cooked chicken, diced
2 cups low sodium refried beans (such as Amy’s Organic Low Sodium)
1/2 cup reduced sodium green olives, sliced (Mario brand recommended)
3/4 cup onion, diced
1 (10 oz) can low sodium enchilada sauce (Ortega Mild)
2 cups shredded Swiss cheese
1 cup low sodium tomatillo salsa
Instructions
- Preheat the oven to 350°F (175°C).
- Cook and dice the chicken if not pre-cooked.
- In a mixing bowl, combine chicken, refried beans, olives, onion, and tomatillo salsa. Mix until well incorporated.
- Spread half of the enchilada sauce evenly at the bottom of a casserole dish.
- Lay out the tortillas and divide the chicken mixture evenly along the center of each. Roll tortillas and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the rolled tortillas.
- Sprinkle shredded Swiss cheese evenly on top.
- Bake for 1 hour, until the cheese is melted and lightly golden. The aroma will signal it’s ready.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
- For a faster version, use pre-cooked low sodium rotisserie chicken.
- Homemade low sodium tomatillo salsa adds an extra layer of flavor.
- Reduced sodium green olives are essential for balancing taste while keeping sodium low.
- Flour tortillas maintain the classic texture; corn tortillas can be used but may change the flavor profile.
- These enchiladas freeze well; assemble and freeze before baking for a convenient make-ahead meal.
- Prep Time: 20 min
- Cook Time: 1 hr