Spicy Chicken Enchiladas

Cooked chicken strips and canned enchilada sauce hurry along this zesty entree

Spicy Chicken Enchiladas

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  • Prep Time


  • Total Time


  • Servings



  • 1

    package (6 ounces) ready-to-use Southwestern chicken strips

  • 1-½

    cups (6 ounces) shredded cheddar cheese, divided

  • 1

    can (10 ounces) enchilada sauce, divided

  • 1

    cup refried beans

  • 4

    flour tortillas (7 inches), warmed

  • 1

    can (2-½ ounces) sliced ripe olives, drained

  • Chopped tomato and shredded lettuce, optional


•In a large bowl, combine the chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up. • Place in two ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives. • Cover and bake at 400° for 15-20 minutes or until heated through. Garnish with tomato and lettuce if desired.


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