Fiesta-Ready Easy Chicken Enchiladas
Recipe by Reynolds KitchensR from allrecipes.com
Dinner 15 Mins.
Ingredients
6
6 servings
- •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 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: 567
- Carbohydrate: 43g
- Fat: 30g
- Fiber: 3g
- Protein: 32g
- Sugar: 4g
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