Enchiladas are simple and delicious when you line your pans with Reynolds Wrap® Aluminum Foil.
What You Need
Original recipe yields 6 servings
2-1/2 cups chicken
1 can (10 3/4 oz.) cream of chicken soup
1 cup sour cream, divided
1-1/2 cups shredded cheese
1/4 cup chopped fresh cilantro
12 (6-inch) flour tortillas
1-1/2 cups salsa
Reynolds Wrap® Aluminum Foil
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Let's Make It
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 for 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.