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Zippy Chicken Enchiladas

 Zippy Chicken Enchiladas
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.
10 ServingsPrep: 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.
Nutritional Facts: 1 serving (1 each) equals 487 calories, 23 g fat (12 g saturated fat), 95 mg cholesterol, 1,001 mg sodium,

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Zippy Chicken Enchiladas (continued)

Nutritional Facts: 39 g carbohydrate, 4 g fiber, 29 g protein.
Wine: This recipe pairs well with a sweet white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters Moscato, sweet floral aromas of peach and honey. Buy now and get 4 bottles for $49.99. Order Now