Zippy Chicken Enchiladas Recipe

4.5 66 68
Zippy Chicken Enchiladas Recipe
Zippy Chicken Enchiladas Recipe photo by Taste of Home
Publisher Photo

Zippy Chicken Enchiladas Recipe

Read Reviews
4.5 66 68
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

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

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

Nutritional Facts

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

  • 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
  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

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Reviews forZippy Chicken Enchiladas

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alice User ID: 7919663 271648
Reviewed 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!"

MY REVIEW
daylilydiva User ID: 9044875 271438
Reviewed Aug. 6, 2017

"Steven972 -

I think you meant 'adobo' sauce, not 'adobe'"

MY REVIEW
sderf13 User ID: 2893582 271431
Reviewed Aug. 6, 2017

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

MY REVIEW
paulseth User ID: 790831 271420
Reviewed 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."

MY REVIEW
I_Fortuna User ID: 8342880 271415
Reviewed 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."

MY REVIEW
Al User ID: 9119723 271414
Reviewed Aug. 5, 2017

"Tried this today it's wonder"

MY REVIEW
Amy User ID: 5385696 271411
Reviewed Aug. 5, 2017

"Canned cream soup? I'll pass."

MY REVIEW
dgstone User ID: 1257747 271400
Reviewed 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."

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."

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