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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 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.


  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. Yield: 10 servings.
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°.
Originally published as Chicken Enchiladas in Quick Cooking May/June 1998, p16

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.

Sweet White Wine

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

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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."

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."

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."

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."

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."

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