Chicken Enchiladas
Teresa Ambra
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.
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Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Chicken Main Dish
Cuisine Tex-Mex
Servings 10
Calories 577 kcal
- 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
Spread about 2 tablespoons of beans on each tortilla.
Combine soup and sour cream in a small bowl; 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.
NOTE: Preparation time does not include time required to cook or shred chicken.
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Calories: 577kcalCarbohydrates: 46gProtein: 33gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 99mgSodium: 2030mgPotassium: 383mgFiber: 6gSugar: 10gVitamin A: 1273IUVitamin C: 3mgCalcium: 456mgIron: 4mg
Keyword cheddar cheese, chicken, chicken enchiladas, cinco de mayo, enchiladas