- 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 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 13x9-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.
Reviews forZippy Chicken Enchiladas
"far as I'm concerned this is a 5 star recipe. rating system doesn't seem to do what I want it to. may be part of plot that says I can't call them enchiladas if I want to or I can't have refried beans in them and I MUST use a certain kind of tortilla. Perhaps I need to present myself as others do-as the official last word of what something is named, what is allowed to be in it, how to cook it, is it truly traditional, and should anyone be allowed to eat it because that's not the way we do it in my little part of the world! Thanks for the recipe, Julie!"
"I don't understand why some people feel they need to scrutinize everything! If you don't like the recipe, then don't make it!"
"Steven972 -I think you meant 'adobo' sauce, not 'adobe'"
"Why did you stop using option to cut the recipe in 1/2 1/3 etc. thanks"
"Call these what you want, but don't call them enchiladas. If made with flour tortillas, they are burritos. I live in Northern New Mexico among the best Mexican cooks in the country."
"Scratch enchilada sauce is easy and more authentic. It can be frozen very successfully. The canned stuff uses tomatoes whereas tradtional does not.Canned cream soup has no place in Mexican cooking, in my opinion.The thing that really made me not love this recipe are the canned refried beans. Refried beans are sometimes used on Tex-Mex enchiladas montada but they are definitely not for traditional Mexican cooks.Corn tortillas are traditional and flour are Tex-Mex.We do use black olives but no onions (personal preference). I never use garlic but I use chopped onion in my enchilada sauce. The rest is secret.So, if you plan on using beans, use pinto beans and soak them overnight. Cook them for awhile then pour off the water and put in fresh. Cook them until they are done. I add onions, chicken broth, oregano and cumin. Small amounts. Then blend and cook to make sure everything is combined well and the onions are done. Be careful if they are hot, they can cause burns because the mashed beans stick to the skin.Our family is traditional for Mexican cooking although we live in Texas. We don't care for Tex-Mex food so we look for the more traditional restaurants when we go out."
"Tried this today it's wonder"
"Canned cream soup? I'll pass."
"Did not like it, not enough flavor."