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Creamy Chicken Enchiladas

  • Prep Time: 15-25 minutes
  • Cook Time: 25 minutes
  • Servings: 6
  • Course: Main Dish

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

Reynolds Kitchens® Tips

Reynolds Kitchens tip

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


  • 2 1/2 cups chopped cooked chicken
  • 1 can (10 3/4 oz.) cream of chicken soup
  • 1 cup sour cream, divided
  • 1 1/2 cups shredded cheese
  • 1/4 cup chopped cilantro
  • 12 (6-inch) flour tortillas
  • 1 1/2 cups salsa
  • Reynolds Wrap® Non-Stick Aluminum Foil


Step 1

Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® Non-Stick Aluminum Foil, non-stick dull side facing food. In a separate bowl, combine chicken and soup with half of sour cream, cheese and cilantro.

Step 2

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, non-stick dull side facing the food.

Step 3

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

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