Name: Creamy Chicken Enchiladas from Reynolds Wrap
Yield: 6
Ingredients: Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil -; Chopped cooked chicken - 2 ½ cups; Condensed cream of chicken soup - 1 (10.75 ounce) can; Sour cream, divided - 1 cup; Shredded cheese - 1 ½ cups; Chopped cilantro - ¼ cup; Flour tortillas - 12 (6 inch); Salsa - 1 ½ cups; Reynolds Wrap® Aluminum Foil - 1 ½ cups

Ingredients for - Creamy Chicken Enchiladas from Reynolds Wrap

1. Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil

2. Chopped cooked chicken 2 ½ cups

3. Condensed cream of chicken soup 1 (10.75 ounce) can

4. Sour cream, divided 1 cup

5. Shredded cheese 1 ½ cups

6. Chopped cilantro ¼ cup

7. Flour tortillas 12 (6 inch)

8. Salsa 1 ½ cups

9. Reynolds Wrap® Aluminum Foil 1 ½ cups

How to cook deliciously - Creamy Chicken Enchiladas from Reynolds Wrap

1 . Stage

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 . Stage

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 . Stage

Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.