Chicken Enchiladas
This amazing Tex-Mex entree uses refried beans, a creamy chicken mixture, topped with cheese & spread with enchilada sauce, green onions, sliced ripe olives & cheese. They are quick & easy to make & perfect for family or company dinners or Cinco de Mayo celebrations.
Ingredients
- 16 oz. can refried beans
- 20 flour tortillas 6 to 8 inches
- 1 can cream of chicken soup
- 8 oz. ctn. sour cream
- 4 cups chicken cooked and cubed
- 4 cups sharp cheddar cheese shredded, divided use
- 28 oz. can enchilada sauce
- 1/4 cup green onions sliced
- 1/4 cup ripe olives sliced
Instructions
- 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 9x13” 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.
Notes
NOTE: Preparation time does not include time required to cook or shred chicken.
Recipe adapted from Taste of Home.
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