Recipes Julie's Chicken Enchiladas 4.4 (235) 170 Reviews 14 Photos 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. By Allrecipes Member Published on August 2, 2021 Save Rate Print Share Trending Videos Close this video player 14 14 14 14 14 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 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. I Made It Print