Fast Chicken Enchiladas

Prep Time
Cook Time
Ready In

"Quick lunch or supper, very tasty"

Original is 4 servings


  • Serving Size: 1 (368.4 g)
  • Calories 342.9
  • Total Fat - 9.9 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 95.4 mg
  • Sodium - 1161.1 mg
  • Total Carbohydrate - 28.1 g
  • Dietary Fiber - 4.2 g
  • Sugars - 8.6 g
  • Protein - 37.7 g
  • Calcium - 129.7 mg
  • Iron - 5.8 mg
  • Vitamin C - 3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Spread 1/4 cup refried beans, down the middle of each tortilla.

Step 2

2Add 1/4 cup of chicken, 1/4 cup salsa, 1/4 cup sour cream on each tortilla.

Step 3

3Roll eaach tortilla and place seam side down in baking dish side by side.

Step 4

4Cover with remaining salsa and cheese.

Step 5

5Cover and bake at 350 degrees for about 30 minutes or until warmed through.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • If using canned refried beans, look for a low-sodium variety.
  • For the cheese, use a mild variety that melts easily.

  • Substitute black beans for refried beans: This substitution will add more fiber and protein to the dish, making it a more nutrient-dense meal.
  • Substitute Greek yogurt for sour cream: This substitution will reduce the fat content of the dish while still providing a creamy texture. It is also a healthier alternative to sour cream.

Vegan Variation Replace the cooked chicken with 1 cup of cooked vegan crumbles, substitute the sour cream with vegan sour cream, and use a vegan cheese of your choice.

Mexican Variation Replace the cooked chicken with 1 cup of cooked black beans, substitute the sour cream with Mexican crema, and use a Mexican cheese blend of your choice. Add 1/2 teaspoon of ground cumin and 1/4 teaspoon of chili powder to the filling mixture.

Mexican Street Corn Salad: This flavorful side dish is the perfect accompaniment to the Fast Chicken Enchiladas. It's made with a combination of sweet corn, red onion, red bell pepper, jalapeno, cilantro, lime juice and mayonnaise, and is a great way to bring a little Mexican flavor to the table.

Mexican Rice: This delicious side dish is the perfect complement to the Mexican Street Corn Salad. It's made with long-grain white rice, onion, garlic, tomatoes, cumin, chili powder, and chicken broth, and is a great way to add a little extra flavor to the meal. The rice is cooked until it's tender and fluffy, and then seasoned with a few simple spices to give it a delicious Mexican flavor.


Q: How much cheese should I use?

A: You should use 1 cup of shredded taco cheese for the dish and an additional cheese of your choice for topping.

Q: How long should I bake the dish?

A: Bake the dish for 30 minutes at 350 degrees Fahrenheit.

1 Reviews

Chef shapeweaver

I made half of this recipe on 10/7/13 for my lunch,and most importantly for Derf's Cook-A-Thon. :)And since canned chicken was used,the recipe came together super easy. Even though I like Fried Enchiladas,this was much healthier alternative. I also want to say ' That I'm pleased to be the first one to rate & review this recipe. " Keep Smiling :) "


review by:
(7 Oct 2013)

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Fun facts:

The recipe for enchiladas originated in Mexico and is believed to have been created by the Mayans.

Enchiladas have been popularized by celebrity chefs such as Gordon Ramsay and Bobby Flay, who have shared their own unique takes on the classic dish.