Rating: 4.5 stars 4.4
235 Ratings
  • 5 star values: 146
  • 4 star values: 58
  • 3 star values: 18
  • 2 star values: 10
  • 1 star values: 3

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.

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

549 calories; protein 30.7g; carbohydrates 41.3g; fat 28.7g; cholesterol 91.1mg; sodium 1002.7mg. Full Nutrition
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