Enchiladas are simple and delicious when you line your pans with Reynolds Wrap Aluminum Foil.
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
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
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
Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.
Nutrition Facts
Per serving
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