Chicken Enchiladas

This dish is a “what to do with leftover chicken” and a “what can I make ahead to throw in the oven after the pool” dish. It’s quick, it’s easy, and there were leftovers for lunch the following day. It was a big hit with the boy! 

  • 2 cups cooked chicken
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1/2 cup sour cream
  • 1 –  28 oz. can enchilada sauce
  • 1 1/2 cup shredded cheddar cheese
  • 1 – 16 oz. can of refried beans
  • 10 flour tortillas
  1. Preheat oven to 350º. In a large saute pan over medium heat, warm the olive oil and add onions, stirring frequently until translucent. Add the chicken and 1/3 cup of the enchilada sauce stir until combined, then add the sour cream. Turn off the heat and add 1 cup of the shredded cheese.
  2. Spray a 9″ x 13″ baking dish with cooking spray. Cover the bottom of the dish with enchilada sauce.
  3. Spoon some refried beans down the center of the tortilla, add a bit of enchilada sauce, then the chicken mixture. Roll up, place in pan, and repeat with the rest of the tortillas. Pour enchilada sauce over the top of rolled tortillas and sprinkle with remaining cheese. Cover with foil and bake for 30 minutes, removing foil for the last 10 minutes. Serves 4 to 6.





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2 Responses to Chicken Enchiladas

  1. Old NFO says:

    Drool… Gotta do these!

  2. Tina says:

    They were delicious and so easy to make!

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