Enchiladas are simple and delicious when you line your pans with Reynolds Wrap® Aluminum Foil.

Reynolds Kitchens(R)
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

REYNOLDS KITCHEN TIP:

For an easy way to prevent sticking with all your stickiest foods, use Reynolds Wrap® Non-Stick Foil to line your pans.

Nutrition Facts

553 calories; 28.4 g total fat; 90 mg cholesterol; 1356 mg sodium. 43.3 g carbohydrates; 30.7 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/28/2016
This recipe comes together very quickly and tastes great. Add a salad and you've got dinner on the table in no time. I used leftover meat from a rotisserie chicken that I took out of the freezer and thawed. I also omitted the cilantro because my husband doesn't like it. Read More
(1)

Most helpful critical review

Rating: 2 stars
09/18/2016
I must admit I didn't have cilantro on hand and I'm sure this would be much better with that. My family just didn't care for the soup as it made them very rich. We would prefer the recipe without the soup and maybe some refried beans instead. Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/28/2016
This recipe comes together very quickly and tastes great. Add a salad and you've got dinner on the table in no time. I used leftover meat from a rotisserie chicken that I took out of the freezer and thawed. I also omitted the cilantro because my husband doesn't like it. Read More
(1)
Rating: 5 stars
07/12/2016
This was a very quick and easy recipe to put together. I followed the recipe. Though it didn't say what type of salsa so I used salsa verde which is my favorite and with enchiladas. I bought a pack of handmade flour tortillas from Trader Joes. It had 8 in the pack but they were a descent size to use. I lined a 13x9 with the foil and sprayed with cooking spray. I actually do this often when baking and highly suggest. It works great for clean-up. The recipe did not say how much cheese to put inside versus on top. So I mixed 1 cup with the filling and a generous 1/2 a cup on top. I used shredded pepper jack cheese to add more flavor. For the chicken I just boiled 3 large chicken breast let them cool and shredded them. I also used lite soup and sour cream as it was what I had and it did not seem to be a problem. The cook time was perfect on this. ty Read More
(1)
Rating: 5 stars
07/28/2016
This recipe comes together very quickly and tastes great. Add a salad and you've got dinner on the table in no time. I used leftover meat from a rotisserie chicken that I took out of the freezer and thawed. I also omitted the cilantro because my husband doesn't like it. Read More
(1)
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Rating: 5 stars
07/11/2016
This was easy and delicious! Husband LOVED it and wished he had room to eat two. Was skeptical about soup in it but it made for a creamy smooth filling. Cilantro is a must though. Slid easily out of my pan with the heavy duty foil I had sprayed. I definitely will be making again. Thanks Reynolds! Read More
Rating: 2 stars
09/18/2016
I must admit I didn't have cilantro on hand and I'm sure this would be much better with that. My family just didn't care for the soup as it made them very rich. We would prefer the recipe without the soup and maybe some refried beans instead. Read More
Rating: 4 stars
07/27/2016
I liked the filling of the enchilada very creamy and cheese. I used corn tortillas to make it more Mexican and used green salsa. The tortillas got a little soggy but on the whole the dish was very tasty and enjoyable. Read More
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Rating: 5 stars
05/06/2018
I used shredded boneless chicken thighs and medium verde salsa. It is very good and I will make it again. It is just creamy enough without being soggy. A very successful balance of moisture. Since I am not feeding any children or picky eaters I would like a bit more kick next time. I ll either bump the salsa up to hot salsa or add some minced jalapeño or otherwise spice up the filling. I served refried beans on the side. Read More