Heat oven to 400 degrees. Spray baking dish before inserting the tortillas.
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 jalapeno and salsa (optional). Roll up the tortillas and place seam side down in a 9”x13” baking dish
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