- 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
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Zippy Chicken Enchiladas
Sort By :
"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."
"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."