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Zippy Chicken Enchiladas Recipe

Zippy Chicken Enchiladas Recipe

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. YIELD:10 servings

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

  • 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.

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.

Reviews for Zippy Chicken Enchiladas

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MY REVIEW
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!"

MY REVIEW
Reviewed Nov. 21, 2015

"This was pretty good."

MY REVIEW
Reviewed Jun. 27, 2015

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

MY REVIEW
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."

MY REVIEW
Reviewed May. 29, 2015

"Tasty for one time. But I don`t want to cook again because it is bland inside."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Feb. 22, 2014

"Thumbs up from my husband. I did add about half of an envelope of burrito seasoning to the refried beans and 1/4 cup of finely chopped onion to the chicken mixture.. That really gave a nice flavor boost."

MY REVIEW
Reviewed Jan. 3, 2014

"My family loved this! I made it with fat free cheddar cheese and reduced fat sour cream so it was healthy as well as delicious. Thank you."

MY REVIEW
Reviewed Dec. 29, 2013

"This was REALLY good and creamy. I love chicken so using it to make these was better and I think healthier than beef."

MY REVIEW
Reviewed Oct. 23, 2013

"This recipe was super yummy!! I added a few spices to the chicken (as it seems like many others did too) but otherwise followed this recipe exactly. My husband loved it! We will definitely make this again."

MY REVIEW
Reviewed Sep. 15, 2013

"I have made this several times. I recently tried it with shredded beef and we didn't love it. I think I will just stick with the chicken next time!"

MY REVIEW
Reviewed Jul. 8, 2013

"I have made this recipe multiple times and we all love it! Like others, I made a few changes, used green chilis but added some jalapenos and used the spicy kind of refried beans. Delicious and easy!"

MY REVIEW
Reviewed Feb. 8, 2013

"This is goooood! Easy to make and delicious. Would be a good one to take to a potluck. Next time, I will try to lighten it up by using less cream cheese."

MY REVIEW
Reviewed Jan. 12, 2013

"This was my first time making chicken enchiladas and this recipe deserves all 5 stars! Excellent & satifying! To save time I used a roast chicken from the grocery store but followed all the other instructions. Fantastic-will definitely make this again!!!"

MY REVIEW
Reviewed Oct. 19, 2012

"I have made this recipe twice and each time they love it. I'm going to make it again for tomorrow's family lunch. Yummy!!"

MY REVIEW
Reviewed Oct. 18, 2012

"I removed the olives and it was good."

MY REVIEW
Reviewed Oct. 7, 2012

"Yummy! Easy to sub ingredients to match my family's preferences. I put green olives and jalapeños on my side and green peppers on my husband's side. Leftovers are delicious."

MY REVIEW
Reviewed Sep. 30, 2012

"I add cumin and a can of green chilies. Fabulous!!"

MY REVIEW
Reviewed Sep. 28, 2012

"This is a simple recipe to make. I loved it. I used a full can of chilies. Gave it a little more spice. This is a great meal for a family..TRY THIS ONE !!!!"

MY REVIEW
Reviewed Sep. 28, 2012

"This is a simple recipe to make. I loved it. This is a great meal for a family..TRY THIS ONE !!!!"

MY REVIEW
Reviewed Sep. 4, 2012

"This is like an old stand by now! I use fat free cream of chicken suop and low fat sour cream,that way my Father-in-law can enjoy them. So easy to put together for company!"

MY REVIEW
Reviewed Jul. 21, 2012

"This has become a family favorite. It is convenient to take out to the field as it really doesn't require additional toppings."

MY REVIEW
Reviewed Jun. 20, 2012

"Fantastic recipe! I added guacamoli on top with the lettuce. Much better than a burrito. Yum!"

MY REVIEW
Reviewed May. 24, 2012

"Everyone raves about these enchiladas."

MY REVIEW
Reviewed Mar. 2, 2012

"I love this recipe. I have given this recipe to many family and friends."

MY REVIEW
Reviewed Jan. 17, 2012

"This recipe was great! Will definitely make this again. Very easy and quick to make."

MY REVIEW
Reviewed Jan. 14, 2012

"Making this for friends over Christmas and making it again tonight for my husband. This was so easy to make, very flavorful. You could add whatever spices you like as well. Delicious!"

MY REVIEW
Reviewed Dec. 1, 2011

"Definite family pleaser, everyone loved it, even my 4 year old"

MY REVIEW
Reviewed Jun. 6, 2011

"I added some green chilis to the sauce since my family won't eat any raw onions. And added some spice. My whole family loved this!!! Making it again now. Though since my little fryers don't give enough meat I will use half the chicken and sub the other half with quinoa. : )"

MY REVIEW
Reviewed Mar. 24, 2011

"Reading reviews I added 1/2 t of adobo, 1/2 t of cumin, and 3 t of green chiles to the chicken mix. YUMMY!"

MY REVIEW
Reviewed Feb. 13, 2011

"Vey easy and delicious. I will definitely make this again!"

MY REVIEW
Reviewed Jan. 31, 2011

"our whole family just love's this recipe !! so easy and with ingredients that we always have on hand !! excellent for a fast and satisfying dish :)"

MY REVIEW
Reviewed Jan. 30, 2011

"These were great! I made a few substitutions though. I used corn tortillas after reading some of the reviews. I used fat free soup and added a little cumin, chili powder, oregano and paprika. I also had to sub black beans (mashed) instead of refried because I didn't realize I was out of them. I added a can of green chilies to the beans too to stretch out the beans. We got 19 enchiladas using the corn tortillas. I will definitely make this again, family loved it."

MY REVIEW
Reviewed Jan. 26, 2011

"This was a fun and easy recipe to make. It was the best enchilada recipe I have made to date."

MY REVIEW
Reviewed Jan. 4, 2011

"This is OUTSTANDING!!!!! A couple things I changed to REALLY put it over the TOP. I used the refried beans/ green chilies. I also doubled this recipe. I made 1 pan with flour tortillas and one with corn tortillas. I thought the corn was much better. It had that nice Mexican flavor. And another thing I did to knock this recipe out of the ball park is- when you combine the soup and sour cream. Add some Adobo seasoning and some Cumin. You WILL NOT be disappointed. I would suggest since your making this dish, double it. Bake one and freeze one. Also pick up a extra can or 2 of Enchilada Sauce. I added 1 more can to each pan for more sauce. Enjoy, Tom Swit"

MY REVIEW
Reviewed Dec. 29, 2010

"Was so delicious! I added a little bit of the enchilada sauce to the soup/sour cream/chicken mixture and instead of refried beans, I put a small amount of mild taco sauce on the tortilla before the chicken soup mixture. I woke up already thinking about having some of the leftovers for lunch."

MY REVIEW
Reviewed Dec. 1, 2010

"SOOO great. Perfect! My husband said they were better than his mothers!!!"

MY REVIEW
Reviewed Oct. 25, 2010

"This was really easy to make and fun to serve my family. Good taste - Hubby who is hard to please liked it and would like me to make it again."

MY REVIEW
Reviewed Oct. 14, 2010

"Very good and easy. I used canned enchilada sauce and chicken breast cooked and shredded the day before in the crock pot. Very good."

MY REVIEW
Reviewed Jul. 16, 2010

"I made it 2 ways. 1 dish with flour tortillas and 1 with corn tortillas. The chicken mixture was a little bland. So I added 1tea of Cumin and 1tea of Adobo seasoning to the chicken mixture. WOW!!! What a difference. It was xlent and I preferred the corn tortillas. I WILL make this again."

MY REVIEW
Reviewed May. 26, 2010

"Fantastic flavor. I loved these."

MY REVIEW
Reviewed Mar. 17, 2010

"I made this when I was in a major time crunch and it turned out D-licious! I didn't have time to cook up a chicken breast so I bought a rotisserie chicken from the deli and shredded it up ;) the whole family loved it."

MY REVIEW
Reviewed Mar. 16, 2010

"This recipe was loved by all in my family (husband and 3 daughters under 6 years of age). I did not use the olives or lettuce. Since I am a vegetarian, I made mine without the chicken mixture and it was very delicious! I have already shared this recipes with others and can't wait to make it again."

MY REVIEW
Reviewed Mar. 9, 2010

"I make this a lot! I dont use olives or enchilada sauce. I mix a jar of salsa with the cream of chicken and the sour cream. Then pour the leftover mixture on top. AWESOME!"

MY REVIEW
Reviewed Feb. 21, 2010

"AWSOME I too have made this countless times, with a few varyations. Depending on what I have on hand. My son has been in the Navy for 3 years now and ask me to tell him how to make them. They where a big hit for some of the crew on the Corpus Cristie. GO NAVY"

MY REVIEW
Reviewed Dec. 11, 2009

"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."

MY REVIEW
Reviewed Oct. 7, 2009

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

MY REVIEW
Reviewed Oct. 7, 2008

"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!"

MY REVIEW
Reviewed Jun. 28, 2008

"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."

MY REVIEW
Reviewed Jun. 5, 2008

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

MY REVIEW
Reviewed Jun. 5, 2008

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

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Wine Pairings

Sweet White Wine

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