I have made this recipe many, many, times. It’s always a big hit, and makes what I think are the perfect enchiladas.


Joseph Guimarin
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Mexican
Servings 20 Enchiladas


  • 2 Cans (16oz) Refried Beans
  • 20 Flour Tortillas 8 Inch round
  • 2 Cans Condensed Cream of Chicken Soup
  • 2 Cups Sour Cream
  • 6 Cups Cooked Chicken Shredded
  • 6 Cups Shredded Cheese
  • 2 Cans Enchilada Sauce
  • ½ Cup Sliced Green Onions 6-8 Onion Stalks
  • 2 Cans Sliced Olives


  • 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. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. Pour enchilada sauce over top; sprinkle with onions, olives and cheese. Bake, uncovered, at 350 degrees F for 35 minutes or until heated through. Just before serving.


I like to use Condensed Cream of Chicken Soup *with herbs*. Makes a big difference I have noticed. Also while making them I like to add some garlic powder, and some Italian Seasoning (made by McCormick). I can't really tell you how much I use, cause I just kinda add it till I decide that I put enough in. I'd say no more than a tablespoon though, but I can't really be sure. Next time I'll make it I'll try and measure it.
I also personally like to use foil disposable baking pans, 13" x 9" x 3". Makes clean up soo much easier, and since I tend to take them to a lot of parties, it makes it easy to prep them ahead of time, and then just take them where I'm going and heat them up there.

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