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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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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. Ingredients:
1 can (16 ounces) refried beans |
10 flour tortillas (8 inches), warmed |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup (8 ounces) sour cream |
3 to 4 cups cubed cooked chicken |
3 cups (12 ounces) shredded cheddar cheese, divided |
1 can (15 ounces) enchilada sauce |
1/4 cup sliced green onions |
1/4 cup sliced ripe olives |
shredded lettuce, optional |
Directions:
1. 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.
2. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese.
3. Bake, uncovered, at 350° for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired. Yield: 10 servings.
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