Low Sodium Chicken Enchiladas

Step 1

Cook and dice the Chicken

Step 2

Mix chicken, refried beans, olives, onion and Tomatillo Salsa.

Step 3

Pour half the can of enchilada sauce on bottom of a casserole pan.

Step 4

If space allows lay out the 10 tortillas and divide the chicken mixture evenly amongst the torts spreading the mixture in a line from top to bottom.

Step 5

Roll tortillas placing them in the pan with the seam at the bottom filling the pan.

Step 6

Pour the remaining enchilada sauce over the rolled torts Sprinkle and spread cheese on top.

Step 7

Bake at 350 degrees for 1 hour - the smell will tell you when it's done!