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
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.
Ingredients
1 (10.75 ounce) can condensed cream of chicken soup
12 (6 inch) flour tortillas
¼ cup chopped cilantro
Reynolds Wrap® Aluminum Foil
1 ½ cups salsa
2 ½ cups chopped cooked chicken
1 cup sour cream, divided
Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil
