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Fiesta-Ready Easy Chicken Enchiladas
Fiesta-Ready Easy Chicken Enchiladas
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Total Time:
15 minutes
Creamy chicken enchiladas: A family favorite, made quick and easy.
Ingredients:
  • 1 sheet 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 Cheddar cheese
  • 0.25 cup chopped cilantro
  • 12 (6 inch) flour tortillas
  • 1.5 cups salsa
Instructions:
  • Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease foil to prevent sticking. Combine chicken, soup, half of sour cream, cheese, and cilantro.
  • Spread 1/4 cup of the chicken mixture down the center of each tortilla and roll them up. Arrange the rolled tortillas seam side down in a foil-lined pan. Sprinkle with salsa and the remaining cheese, then cover with foil.
  • After baking for 15 minutes, uncover and bake for an additional 10 minutes, or until the cheese is gooey and melted. Finish off by garnishing with fresh cilantro and a dollop of sour cream.

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