Creamy Chicken Enchiladas from Reynolds Wrap


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

Cook Time:
15 mins
Total Time:
15 mins


  • Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil

  • 2 ½ cups chopped cooked chicken

  • 1 (10.75 ounce) can condensed cream of chicken soup

  • 1 cup sour cream, divided

  • 1 ½ cups shredded cheese

  • ¼ cup chopped cilantro

  • 12 (6 inch) flour tortillas

  • 1 ½ cups salsa

  • Reynolds Wrap® Aluminum Foil


  1. 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.

  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
28g Fat
43g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 553
% Daily Value *
Total Fat 28g 36%
Saturated Fat 14g 72%
Cholesterol 90mg 30%
Sodium 1356mg 59%
Total Carbohydrate 43g 16%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 31g
Vitamin C 2mg 11%
Calcium 161mg 12%
Iron 4mg 20%
Potassium 485mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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