Creamy Chicken Enchiladas from Reynolds Wrap® Recipe

Creamy Chicken Enchiladas from Reynolds Wrap® Recipe

  • Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil
  • 2 1/2 cups chopped cooked chicken
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup sour cream, divided
  • 1 1/2 cups shredded cheese
  • 1/4 cup chopped cilantro
  • 12 (6 inch) flour tortillas
  • 1 1/2 cups salsa
  • Reynolds Wrap® Aluminum Foil
  1. Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap(R) 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
  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.
  3. Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.
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