Chicken Enchiladas is a wonderful Tex-Mex recipe. Tortillas are spread with a couple of tablespoonfuls of refried beans. Then you spread a creamy chicken mixture composed of cream of chicken soup, sour cream and shredded chicken over top. This is topped with another spoonful of cheese then rolled up and layered in a pan with enchilada sauce, green onions, sliced ripe olives and more cheese spread over the top. If you enjoy a little southwestern spice, this is comfort food extraordinaire!
These Chicken Enchiladas are very tasty and filling, and not overly difficult to assemble and put together either. This great Taste of Home recipe is excellent served with pico de gallo, salsa or quacamole if desired, although I served mine without any accompaniments this time.
My husband ate his with sour cream. This is one of those recipes where you can chunk the chicken or shred it and add more or less chicken according to your family’s taste buds. This recipe makes 20 enchiladas — enough to serve 10 people.
One of the nice things about this entree is it’s really fairly quick and easy to make. Especially if you pre-purchase shredded chicken, this can be made up in about 20 minutes. The whole recipe can be table-ready in about an hour. It’s wonderful to serve for family or company dinners, Cinco de Mayo celebrations or any time you want a Tex-Mex fix!
If you’re looking for a great Tex-Mex enchilada recipe than look no farther than these delicious Chicken Enchiladas. They are very tasty. If your family enjoys enchiladas, pull out the pico de gallo, homemade salsa, fresh guacamole, sour cream and cilantro and you have a dinner made in heaven!
Chicken Enchiladas is such a tasty main dish entree.
This recipe serves a lot. It makes 20 filled enchiladas!
Don’t Chicken Enchiladas look scrumptious? The tortilla shells are filled with refried beans, cheese and a yummy creamy chicken filling. Then on top of the enchiladas I pour a can of enchilada sauce and top with cheese, olives and green onions. Oh, my!
Here’s what I did.
In a mixing bowl spoon out a can of cream of chicken soup. Add sour cream.
Add shredded or chopped chicken.
Stir to combine.
Spread a couple of tablespoonfuls of refried beans on top of tortilla shell. Spoon about 1/3 to 1/2 cup of chicken filling in each tortilla. Top chicken mixture with cheese.
Place tortillas seam side down in an extra large baking dish that has been sprayed with cooking spray.
Pour a large can of enchilada sauce over each pan of tortillas.
Sprinkle cheese over top of the enchilada sauce. Sprinkle green onions on top of the cheese.
Sprinkle sliced ripe olives on top of the green onions and cheese.
Bake about 35 minutes at 350. This enchilada dish is a great recipe to make for company since it makes so much. Or you can freeze a pan and serve it later!
Chicken Enchiladas are a fabulous Tex-Mex meal.
This close up shows the cheesy deliciousness of this entree.
Here’s the recipe.
(From Taste of Home Quick Cooking Cookbook, 1998)
- 16-oz. can refried beans
- 20 flour tortillas (6 to 8 inches)
- 1 can cream of chicken soup
- 8-oz. sour cream
- 4 cups cubed cooked chicken
- 4 cups shredded Cheddar cheese, divided
- 28-oz. can enchilada sauce
- ¼ cup sliced green onions
- ¼ cup sliced ripe olives
- Spread about 2 tablespoons of beans on each tortilla.
- Combine soup and sour cream; stir in chicken.
- Spoon 1/3 to ½ cup down the center of each tortilla; top with 1 heaping tablespoon cheese.
- Roll up and place seam side down in two greased 9×13” baking dishes.
- (Or spray with cooking spray).
- Pour enchilada sauce over the top—using half for each pan; sprinkle with cheese, then onions and olives.
- Bake, uncovered, at 350° for 35 minutes or until heated through.
Chicken Enchiladas are very hearty, filling, and satisfying.
Chicken Enchiladas are creamy and only slightly spicy due to the enchilada sauce.