Julie's Chicken Enchiladas

4.4
(235)

Julie Moutray of Wichita, Kansas uses leftover chicken to create a rich and creamy meal-in-one. 'This colorful dish has zippy flavor. It's a nice change of pace from beef enchiladas,' she says.

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Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
10
Yield:
10 servings

Ingredients

  • 1 (16 ounce) can refried beans

  • 10 (8 inch) flour tortillas

  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted

  • 1 cup sour cream

  • 3 cups cubed cooked chicken

  • 3 cups shredded Cheddar cheese, divided

  • 1 (14.5 ounce) can enchilada sauce

  • ¼ cup sliced green onions

  • ¼ cup sliced ripe olives

  • 1 cup Shredded lettuce

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 with 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. Pour enchilada sauce over top; sprinkle with onions, olives and remaining cheese. Bake, uncovered, at 350 degrees F for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired.