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 each: 487 calories, 23g fat (12g saturated fat), 95mg cholesterol, 1001mg sodium, 39g carbohydrate (3g sugars, 4g fiber), 29g 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.
    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°.
    Yield: 10 servings.
Originally published as Chicken Enchiladas in Quick Cooking May/June 1998, p16

Sweet White Wine

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

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Reviewed Mar. 1, 2016

"In appropriately named Zippy. Easy to prepare but quite bland. I think they need a little zip!!"

Reviewed Dec. 7, 2015

"This recipe is delicious! Best enchiladas ever! Only thing I did different was use a 10 inch flour tortilla with a 6 inch corn tortilla on top of the flour one then put the filling on the corn tort and roll both up together, gave it awesome flavor with both because I don't like flour torts only!"

Reviewed Nov. 21, 2015

"This was pretty good."

Reviewed Jun. 27, 2015

"Condensed cream of chicken in enchiladas - you have got to be kidding! Who does that?"

Reviewed Jun. 26, 2015

"instead of the canned refried beans I use a can of pinto beans, black peppercorn milled to taste, 1/8 tsp seasoned salt (option) a few shakes of adobe and soft boiled the beans, added a little chopped onion towards the end and continued boiling till the right a amount of liquid is left, put heated beans in a bowl and used the potatoes masher to crush them down. I use a twist motion as I mash them. A whole lot better than the can type, Tastes almost as as good as what my grandma made. I make those beans to make bean burritos. My wife who is German loves them and we have them when I make breakfast for supper."

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