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Home Recipes Dishes & Beverages Enchiladas


ZIPPY CHICKEN ENCHILADAS

56 reviews
Test Kitchen Approved

TOTAL TIME

Prep: 15 min. Bake: 35 min.

MAKES

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
Zippy Chicken Enchiladas Recipe photo by Taste of Home
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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

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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.


CAN YOU FREEZE ZIPPY CHICKEN ENCHILADAS?

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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