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.

5 from 1 vote

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Prep Time 20

Cook Time 35

Total Time 55

Course Chicken Main Dish

Cuisine Tex-Mex

Servings

Calories 577 kcal

Equipment

2 9x13" glass baking dishes
1 small bowl
1 wooden spoon
measuring cups
measuring spoons
1 spatula

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 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.

Notes

NOTE: Preparation time does not include time required to cook or shred chicken.

Recipe adapted from Taste of Home.

Nutrition

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

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