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  • Chicken Enchiladas

    1 vote
    Chicken Enchiladas
    Prep time:
    Cook time:
     
    by sally
    60 recipes
    		 >

    Ingredients

    • 1 (16-oz) can refried beans
    • 10 flour tortillas (6-8 inch size)
    • 1 (10-3/4-oz) can cream of chicken soup, undiluted
    • 1 cup sour cream
    • 3 to 4 cups cubed, cooked chicken
    • 3 cups shredded cheddar cheese, divided
    • 1 (15-oz) can enchilada sauce
    • 1/4 cup sliced green onions
    • 1/4 cup sliced black olives (optional)
    • shredded lettuce (optional)

    Directions

    1. Spread about 2 Tablespoons of beans on each tortilla.
    2. Combine soup and sour cream; and stir in chicken. Spoon 1/3 to 1/2 cup down center of each tortilla. Top with 1 Tablespoon cheese. Roll each tortilla and place seamed side down in a greased 13X9 inch baking dish.
    3. Pour enchilda sauce over top, sprinkle with onions, olives and remaining cheese.
    4. Bake at 350 degrees for 35 minutes, uncovered.
    5. Sprinkle lettuce around enchilada on plate before serving.
    6. These can be made ahead of time and frozen. Allow to
    7. thaw overnight before baking

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