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Zippy Chicken Enchiladas

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

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 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

Directions

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

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Reviews

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Average Rating:
  • Michelle
    Jan 19, 2020

    This needs a little help, but is a fantastic base recipe. It's very kid friendly which is why I chose it. While cooking the chicken I added cumin. I diced about 6 large green onions and sauteed the white bottoms with the chicken as well. So the chicken mixture had a little more flavor. I definitely needed two cans of enchilada sauce, and drizzled mild taco sauce on top with the black olives. With those very minor changes, the whole family loved this.

  • miltons
    Nov 13, 2017

    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!

  • alice
    Aug 12, 2017

    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!

  • daylilydiva
    Aug 6, 2017

    Steven972 -I think you meant 'adobo' sauce, not 'adobe'

  • sderf13
    Aug 6, 2017

    Why did you stop using option to cut the recipe in 1/2 1/3 etc. thanks

  • paulseth
    Aug 6, 2017

    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.

  • I_Fortuna
    Aug 6, 2017

    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.

  • Al
    Aug 5, 2017

    Tried this today it's wonder

  • Amy
    Aug 5, 2017

    Canned cream soup? I'll pass.

  • dgstone
    Aug 5, 2017

    Enchiladas are made with corn tortillas, not flour. They get soggy and don't have same flavor. Plus cream of chicken soup shouldn't be an ingredient.