Zippy Chicken Enchiladas Recipe
- 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
- 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.
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.
1 each: 487 calories, 23g fat (12g saturated fat), 95mg cholesterol, 1001mg sodium, 39g carbohydrate (3g sugars, 4g fiber), 29g protein.
Reviews for Zippy Chicken Enchiladas
"Did not like it, not enough flavor."
"This was bland. Probably will not make this again."
"In appropriately named Zippy. easy to prepare but quite bland. I think they need a little zip!!"
"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!"
"This was pretty good."
"Condensed cream of chicken in enchiladas - you have got to be kidding! Who does that?"
"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."
"Tasty for one time. But I don`t want to cook again because it is bland inside."
"Very good, but made a 9 x 13 pan plus an 8 x 8. And I needed to add more enchilada sauce."
"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."
"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!"
"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."
"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 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."
"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."
"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!"
"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!!"
"I removed the olives and it was good."
"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."
"I add cumin and a can of green chilies. Fabulous!!"
"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 !!!!"
"This is a simple recipe to make. I loved it. This is a great meal for a family..TRY THIS ONE !!!!"
"This has become a family favorite. It is convenient to take out to the field as it really doesn't require additional toppings."
"Fantastic recipe! I added guacamoli on top with the lettuce. Much better than a burrito. Yum!"
"Everyone raves about these enchiladas."
"I love this recipe. I have given this recipe to many family and friends."
"Definite family pleaser, everyone loved it, even my 4 year old"
"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. : )"
"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!"
"Vey easy and delicious. I will definitely make this again!"
"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 :)"
"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."
"This was a fun and easy recipe to make. It was the best enchilada recipe I have made to date."
"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"
"SOOO great. Perfect! My husband said they were better than his mothers!!!"
"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."
"Fantastic flavor. I loved these."
"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."
"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!"
"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"
"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."
"this has become a family favorite. I add diced chilies and have used both red and green enchilada sauce with success."
"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!"
"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."
"I make a similar recipe only I saute mushrooms/onions and put them in the recipe."
"I accidentally bought the green chile enchilada sauce and it turned out fantastic!"