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Zippy Chicken Enchiladas Recipe
Zippy Chicken Enchiladas Recipe photo by Taste of Home
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Zippy Chicken Enchiladas Recipe

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4.5 58 62
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Leftover chicken gets an awesome makeover in this rich and creamy casserole. This colorful dish is loaded with 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

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

Nutritional Facts

1 each: 487 calories, 23g fat (12g saturated fat), 95mg cholesterol, 1001mg sodium, 39g carbohydrate (3g sugars, 4g fiber), 29g protein.

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.
Originally published as Chicken Enchiladas in Quick Cooking May/June 1998, p16

Sweet White Wine

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


Reviews for Zippy Chicken Enchiladas

AVERAGE RATING
(62)
RATING DISTRIBUTION
5 Star
 (44)
4 Star
 (13)
3 Star
 (3)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Wildfiremustang User ID: 1330024 254770
Reviewed Sep. 28, 2016

"Did not like it, not enough flavor."

MY REVIEW
TeresaWitt User ID: 4117537 254116
Reviewed Sep. 14, 2016

"This was bland. Probably will not make this again."

MY REVIEW
flyingfells User ID: 989046 244775
Reviewed Mar. 1, 2016

"In appropriately named Zippy. Easy to prepare but quite bland. I think they need a little zip!!"

MY REVIEW
nickywilde User ID: 8646186 238929
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
xlsalbums User ID: 5254917 237821
Reviewed Nov. 21, 2015

"This was pretty good."

MY REVIEW
travel6188 User ID: 7806379 228614
Reviewed Jun. 27, 2015

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

MY REVIEW
steven972 User ID: 7362714 228548
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
ekatiakarpova User ID: 6312133 227099
Reviewed May. 29, 2015

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

MY REVIEW
marinerpat User ID: 7735419 226937
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
AMANDALEEANN User ID: 6377446 225726
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."

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