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