Zippy Chicken Enchiladas

Name: Zippy Chicken Enchiladas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10 servings.
Cuisine: North America, Mexican
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

TOTAL TIME: Prep: 15 min. Bake: 35 min. YIELD: 10 servings.

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

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

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 each with 1 tablespoon cheese.
2. 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.
3. Bake, uncovered, at 350° for about 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired.

Nutrition Facts

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

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.