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