Zippy Chicken Enchiladas

“Leftover chicken gets an awesome makeover in this rich and creamy casserole. This colourful dish is loaded with flavour. It’s a nice change of pace from beef enchiladas.” —Julie Moutray, Wichita, Kansas

Zippy Chicken Enchiladas - freezer dinnersPhoto: Taste of Home
Servings Prep Time Cook Time
10 servings 15minutes 35minutes
Servings Prep Time
10 servings 15minutes
Cook Time
Portions: servings
Portions: servings
  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 each with 1 tablespoon cheese.
  2. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese.
  3. Bake, uncovered, at 350° for about 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired.
  4. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in centre to read 165°.
Recipe Notes

Nutrition Facts
1 each: 487 calories, 23g fat (12g saturated fat), 95mg cholesterol, 1001mg sodium, 39g carbohydrate (3g sugars, 4g fibre), 29g protein.