Creamy Chicken Enchiladas from Reynolds Wrap

Ingredients

• Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil
• 2.5 cups chopped cooked chicken
• 1 can condensed cream of chicken soup , 10.75 ounce
• 1 cup sour cream , divided
• 1.5 cups shredded cheese
• 0.25 cups chopped cilantro
• 12 flours tortillas , 6 inch
• 1.5 cups salsa
• Reynolds Wrap® Aluminum Foil

Instructions

1. 1

   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.

2. 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. 3

   Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.