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Fiesta-Ready Easy Chicken Enchiladas

  • Cook Time: 20 - 25 minutes
  • Servings: 4
  • Course: Main Dish

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  • 1 medium red bell pepper, chopped
  • 1 package (8 oz.) sliced fresh mushrooms
  • 1/2 cup sliced green onions
  • 1 tablespoon butter or vegetable oil
  • 1 cup sour cream
  • 1 can (10 3/4 oz.) cream of chicken soup, undiluted
  • 1 package (8 oz.) shredded sharp Cheddar cheese, divided
  • 1 jar (2 1/2 oz.) sliced ripe olives, drained (optional)
  • 2 cups chopped cooked chicken or turkey
  • 6 (8 to 10-inch) spinach, tomato or flour tortillas
  • 1 jar (16 oz.) salsa
  • Additional sour cream (optional)
  • Chopped fresh cilantro (optional)


Step 1

PREHEAT oven to 350°F.

Step 2

LINE a 13x9x2-inch baking dish with Reynolds Wrap® Non-Stick Foil, with the non-stick, dull side facing the food. Crimp foil around rim of dish; set aside.

Step 3

COMBINE red pepper, mushrooms, onions and butter in a medium saucepan. Over medium-high heat, cook until pepper and mushrooms are tender; drain. Add sour cream, soup, half of cheese and olives. Stir in chicken. Place about 3/4 to 1 cup filling in tortillas, roll up and place side by side in lined pan. Top with salsa and remaining cheese.

Step 4

BAKE 20 to 25 minutes or until thoroughly heated. Top with sour cream and chopped fresh cilantro, if desired.

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