Creamy Chicken Enchiladas from Reynolds Wrap®

Creamy chicken enchiladas with shredded cheese and cilantro make a quick weeknight meal, and clean-up is easy when you bake them in a foil-lined pan.

• Cooking Time: 15 mins
• Total Time: 15 mins
• Calories: 553 Calories

Ingredients

• 1 (10.75 ounce) can condensed cream of chicken soup
• 12 (6 inch) flour tortillas
• Reynolds Wrap® Aluminum Foil
• 1 cup sour cream, divided
• Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil
• 0.25 cup chopped cilantro
• 2.5 cups chopped cooked chicken
• 1.5 cups shredded cheese
• 1.5 cups salsa

Recipe Instructions

Step 1

Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.

Step 2

Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.

Step 3

Combine chicken and soup with half of sour cream, cheese and cilantro. Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.