Chicken Enchiladas

Super Easy, Super Quick, Super Delicious, and Gourmet too! This is another in my series of Quick gourmet recipes for busy people.

click on photo for recipe


  • 1 (16 ounce) can refried beans
  • 10 (8 inch) flour tortillas
  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
  • 1 cup sour cream
  • 1 ½ lbs chicken breasts
  • 3 cups shredded Cheddar cheese, divided
  • 1 (14.5 ounce) can enchilada sauce
  • 1/4 cup sliced green onions
  • 1/4 cup sliced ripe olives


  1. Dice chicken and brown in skillet
  2. Spread about 2 tablespoons of beans on each tortilla.
  3. Combine soup and sour cream; stir in cooked chicken.
  4. Spoon 1/3 to 1/2 cup down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
  5. Pour enchilada sauce over top; sprinkle with onions, olives and remaining cheese.
  6. Bake, uncovered, at 350 degrees F for 35 minutes or until heated through.
10 servings

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