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Chicken Enchiladas Recipe

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Julie Moutray of Wichita, Kansas uses leftover chicken to create a rich and creamy meal-in-one. "This colorful dish has zippy flavor. It's a nice change of pace from beef enchiladas," she says.

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10 Servings
Prep: 15 min. Bake: 35 min.

Ingredients

1 can (16 ounces) refried beans
10 flour tortillas (8 inches), warmed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
3 to 4 cups cubed cooked chicken
3 cups (12 ounces) shredded cheddar cheese, divided
1 can (15 ounces) enchilada sauce
1/4 cup sliced green onions
1/4 cup sliced ripe olives
Shredded lettuce, optional

Directions

Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top with 1 tablespoon cheese.
Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese.
Bake, uncovered, at 350° for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired. Yield: 10 servings.

Nutrition Facts: 1 serving (1 each) equals 487 calories, 23 g fat (12 g saturated fat), 95 mg cholesterol, 1,001 mg sodium, 39 g carbohydrate, 4 g fiber, 29 g protein.

Chicken Enchiladas published in Quick Cooking May/June 1998, p16

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Reviews for Chicken Enchiladas (6)

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Chicken Enchiladas

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Reviewed on Dec. 11, 2009 by Llessur

Very good enchiladas. The only changes I made was adding cheddar cheese to the inside of each enchilada. Warm up's were excellent. We served them with spanish rice and sour cream.

Reviewed on Oct. 07, 2009 by nvthiele

this has become a family favorite. I add diced chilies and have used both red and green enchilada sauce with success.

Reviewed on Oct. 07, 2008 by apjohnson

Awesome. Wonderful flavor, easy prep. I used corn tortillas instead of flour...frying each one for 30 sec each side to soften. I will make this recipe again for sure!

Reviewed on Jun. 28, 2008 by catloverr2003

LOL I got the green enchilada sauce too by mistake. Unlike with say meatloaf, I'm looking for one enchilada recipe to be my standby. This was very very satisfying. Maybe it's just me, but I could actually stand to have more "zip." Perhaps a can of chopped green chiles and maybe some cumin in the filling. I had a green salad with (spicy) cumin vinaigrette as a side and was very happy.

Reviewed on Jun. 05, 2008 by Julie Davidson

I make a similar recipe only I saute mushrooms/onions and put them in the recipe.

Reviewed on Jun. 05, 2008 by deltatoolgirl

I accidentally bought the green chile enchilada sauce and it turned out fantastic!

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Chicken Enchiladas Recipe

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