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Creamy Chicken Enchiladas from Reynolds Wrap
Creamy Chicken Enchiladas from Reynolds Wrap
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Cook Time:
15 minutes
Total Time:
15 minutes
Quick and easy creamy chicken enchiladas baked in a foil-lined pan, topped with shredded cheese and fresh cilantro for a delicious weeknight meal.
Ingredients:
  • Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil
  • 2.5 cups chopped cooked chicken
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup sour cream, divided
  • 1.5 cups shredded cheese
  • 0.25 cup chopped cilantro
  • 12 (6 inch) flour tortillas
  • 1.5 cups salsa
  • Reynolds Wrap® Aluminum Foil
Instructions:
  • Preheat your oven to 350°F. Line a large baking pan with Reynolds Wrap 18-inch Wide Heavy Duty Aluminum Foil and grease or spray to prevent sticking.
  • Mix chicken and soup with half the sour cream, cheese, and cilantro. Spread 1/4 cup of chicken mixture down the center of each tortilla and roll them up. Arrange the rolled tortillas seam side down in a pan lined with foil. Sprinkle salsa and the rest of the cheese on top. Cover with foil before baking.
  • After baking for 15 minutes with foil, bake for an additional 10 minutes until the cheese is gooey. Finish by adding a sprinkle of fresh cilantro and a dollop of creamy sour cream on top.

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