Chicken Enchiladas

1
Chicken Enchiladas

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    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

  • 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.


Nutrition

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