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Zippy Chicken Enchiladas Recipe
Zippy Chicken Enchiladas Recipe photo by Taste of Home

Zippy Chicken Enchiladas Recipe

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Leftover chicken is used 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. —Julie Moutray, Wichita, Kansas
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 10 servings


  • 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

Nutritional 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.


  1. 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.
  2. 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.
  3. Bake, uncovered, at 350° for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired. Yield: 10 servings.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Originally published as Chicken Enchiladas in Quick Cooking May/June 1998, p16

Nutritional 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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed May. 25, 2015

"Very good, but made a 9 x 13 pan plus an 8 x 8. And I needed to add more enchilada sauce."

Reviewed May. 1, 2015

"This was yummy! I bought corn tortillas before thoroughly reading the recipe, so they sort of disintegrated on the bottom, but were still great. Also, I prefer to mix a 6-oz container of plain Greek yogurt with 2 oz milk in place of sour cream. I will add chopped green chilies next time."

Reviewed Apr. 27, 2015

"This was a winner with our family. Works great for leftover chicken and is a delicious way to hide refried beans! Even the pickiest eater at our table loved it!"

Reviewed Jan. 5, 2015

"Substituted homemade salsa with chilies and added some chipotle chicken; delicious. The chopped lettuce was a great addition; I served it on the side with fresh chopped avocado."

Reviewed Mar. 1, 2014

"I have made this a couple times and it's very good. I usually shred my chicken and then add some chopped onions and a can of green chilies to the chicken. I also use the green enchilada sauce, but that's just personal preference."

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