Creamy Chicken Enchiladas from Reynolds Wrap

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

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
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.
Step 3
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.
Creamy Chicken Enchiladas from Reynolds Wrap
Creamy Chicken Enchiladas from Reynolds Wrap
Creamy Chicken Enchiladas from Reynolds Wrap
Creamy Chicken Enchiladas from Reynolds Wrap

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

Categories

Similar Recipes You May Like

Grilled Lemon Pepper Chicken

Grilled Lemon Pepper Chicken

Chicken Shawarma Salad with Tahini Dressing

Chicken Shawarma Salad with Tahini Dressing

Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

Singapore Chicken Rice

Singapore Chicken Rice

Easy Air Fryer Whole Chicken

Easy Air Fryer Whole Chicken

Slow Cooker Chicken and Lentil Soup

Slow Cooker Chicken and Lentil Soup

Slow Cooker Buffalo Chicken Sandwiches

Slow Cooker Buffalo Chicken Sandwiches

Baked Beans from Scratch

Baked Beans from Scratch