Chicken Enchiladas

How many chicken enchiladas are there? Let me start over. How many different recipes have you tried?
If you are like me, your list is endless. There are two groups of enchilada recipes that I favor. First are those that are more authentic in ingredients and preparation and the other group are where most recipes fall in to . . . easy, affordable and down right delicious. That is what today’s recipe is all about – and might just be my best one yet! Enjoy!

Chicken Enchiladas

about 6 servings

12 flour tortillas (8-inch size)
1 -16 oz can refried beans
1 -10.75 can condensed cream of chicken soup
1 cup sour cream
1 tablespoon Mexican seasoning
4 cups shredded cooked chicken (I like to purchase a roasted one from the deli)
3 cup shredded cheddar cheese, divided
1 medium white onion, chopped
2 jalapeños, diced
1 large can enchilada sauce (or make your own)
1/2 cup chopped green onions, divided
1/4 cup ripe black olives, optional


Heat the tortillas in the microwave to soften. Preheat oven to 350 degrees F,


Combine the chicken soup, sour cream and Mexican seasoning in a bowl. Fold in the chicken. In another bowl, mix the white onions and 1/4 cup green onions with the jalapeños.


In a greased 13x9 oblong casserole dish, cover the bottom with some of the enchilada sauce.

Using a spatula, spread a thin layer (about 1 1/2 tablespoons)of the refried beans to cover the tortilla. Spoon 1/3 cup chicken mixture over the beans. Top with a sprinkle of cheese and with the onion mixture. Roll up and place seam side down in the casserole.


Continue until completed and cover the top with the enchilada sauce.


Sprinkle remaining cheese over the top and bake for 35 to 40 minutes or until heated through. Serve with the remaining green onions and olives if desired. We like additional sour cream and pickled jalapeños on top of ours.