Shortcut Chicken Enchiladas
"Get Shortcut Chicken Enchiladas Recipe from Food Network..."
INGREDIENTS
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One 15-ounce can refried beans (about 1 cup)
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1/2 teaspoon dried oregano
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12 ounces (3 cups) shredded Monterey Jack cheese
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1/2 rotisserie chicken, meat shredded (about 2 1/4 cups), bones and skin discarded
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Freshly ground black pepper
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One 16-ounce jar medium-spicy tomato salsa
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Twelve 6-inch corn tortillas
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Sour cream and pickled jalapenos, for serving
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