Rating: 4 stars
23 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0

Quick and easy creamy chicken enchiladas are sure to be a family favorite.

Recipe Summary

additional:
15 mins
total:
15 mins
Servings:
6
Yield:
6 servings
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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. Combine chicken and soup with half of sour cream, cheese and cilantro.

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  • 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.

Tips

REYNOLDS KITCHENS TIP:

For an easy way to prevent sticking with all your stickiest foods, use Reynolds Wrap(R) NonStick Foil to line your pans.

Nutrition Facts

567 calories; protein 31.8g; carbohydrates 42.6g; fat 29.7g; cholesterol 94.3mg; sodium 1361.3mg. Full Nutrition
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