Chicken Enchiladas

Chicken Enchiladas

  • 1 can refried beans
  • 10 flour tortillas
  • 1 can cream of chicken soup
  • 3-4 cups cooked chicken
  • 1 c. sour cream
  • 3 c. shredded cheddar cheese
  • 1 can enchilada sauce
  • onion

Mix together soup, chicken, sour cream and about 2 cups of the cheese, and chopped onion to taste. Spread about 2 tbsp. of beans on center of tortilla, then a spoonful of chicken mixture. Roll up, and put into a 9×13 pan, seam side down. Pour enchilada sauce over top, sprinkle rest of cheese over that. You can also sprinkly on black olives {which I love to do, but the kids and DH hate!, so I dont’} Bake uncovered @350º for 35 min.
Something else that I do, is I take salsa and mix it with the beans before I even spread it on the tortilla. Then the leftover beans, I bake with the enchiladas, sprinkled with a bit of cheese. Quick, easy, and filling!!!

2 thoughts on “Chicken Enchiladas”

  1. Hi Tanya,

    Do you know if these enchiladas can be frozen?

    God bless,


    Yes, you can freeze these. You can also make them spicier if you want by adding green chilies or some hot salsa to the mix.


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