Creamy Chicken Enchiladas
Enchiladas are simple and delicious when you line your pans with Reynolds Wrap® Non-Stick Aluminum Foil.
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.
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.
Bake for 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.