Sunday, February 20, 2011

Chicken Enchiladas

1 can (16 oz) refried beans
10 - 12 flour tortillas
1 can cream of chicken soup
1 c. sour cream
3 - 4 c. cooked chicken, chopped up
3 c. cheddar cheese (or however much you want)
1 can (15 oz) enchilada sauce (at least a 15 oz can - I sometimes use more)
1/4 c. sliced green onions
1/4 c. sliced ripe olives

Spread about 2 T. beans on each tortilla.  Combine soup, sour cream and green onions.  Stir in chicken.  Spoon about 1/3 - 1/2 c. onto each tortilla; top with cheese.  Roll up and place seam side down in greased 13x9 baking dish.  Pour enchilada sauce over top; sprinkle with cheese and olives.  Bake, uncovered at 350 degrees for 35 minutes or until heated through.  Just before serving, sprinkle lettuce around enchiladas if desired.

From whence it came:  Here's what I think, I think my friend, Kerinda, needs to start a cooking blog.  I have shared so many of her yum-e recipes on my blog that I think it's time she starts her own!  Here's another winner from Kerinda!

Why it's blogable:
  My teen son ate these enchiladas at Kerinda's house and when he came home he just wouldn't stop talking about them.  He rambled on and on about these enchiladas.  He begged me to make them.  He pleaded with me to make them.  I had to make them just to get the kid off my back!  And when I did, I understood my teen son's obsession with this recipe.  These enchiladas are so good!  Really creamy and they have a great flavor.  They have now become a family favorite.

Just so ya know:  When I made them I made two pans, one that I cooked right away and one that I froze.  Before cooking the frozen batch I let them thaw and then cooked them as directed.  They were just as good as the fresh batch!

Click here to get the printable:

Hope you enjoy stirring it up!


  1. I love chicken enchiladas! These look good and easy to make... I was looking for your almond roca recipe...I'll keep looking!