Creamy Chicken Enchiladas from Reynolds Wrap

Creamy Chicken Enchiladas from Reynolds Wrap

Recipe by Reynolds KitchensR from allrecipes.com

Dinner 15 Mins.

Ingredients

6

6 servings

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

Nutritional Facts

Per 6 servings

  • Calories: 553
  • Carbohydrate: 43g
  • Fat: 28g
  • Fiber: 3g
  • Protein: 31g
  • Sugar: 4g

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