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Creamy Chicken Enchiladas from Reynolds Wrap®

Reynolds Kitchens

"Enchiladas are simple and delicious when you line your pans with Reynolds Wrap® Aluminum Foil."
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15 m servings 553 cals
Original recipe yields 6 servings

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  1. Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap(R) 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.


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

Nutrition Facts

Per Serving: 553 calories; 28.4 g fat; 43.3 g carbohydrates; 30.7 g protein; 90 mg cholesterol; 1356 mg sodium. Full nutrition

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Read all reviews 5
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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...

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 ...

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 with...

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 ...

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 o...