Creamy Chicken Enchiladas
- Prep Time: 15-25 minutes
- Cook Time: 25 minutes
- Servings: 6
- Course: Main Dish
Enchiladas are simple and delicious when you line your pans with Reynolds Wrap® Aluminum Foil.
Reynolds Kitchens tip
For an easy way to prevent sticking with all your stickiest foods, use Reynolds Wrap®Non-Stick Foil to line your pans.
- 2 1/2 cups chopped cooked chicken
- 1 can (10 3/4 oz.) 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
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. 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.
Bake for 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.
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