Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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

Advertisement

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.

    Advertisement
  • 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; protein 30.7g; carbohydrates 43.3g; fat 28.4g; cholesterol 89.7mg; sodium 1355.9mg. Full Nutrition
Advertisement