Chicken Enchiladas

By rossboys

Ingredients

• 2-1/2 cups chopped cooked chicken
• 1 10-3/4oz cream of chicken soup
• 1 cup sour cream, divided
• 1-1/2 cups shredded cheese
• 1/4 cup chopped cilantro
• 12 - 6 " flour tortillas
• 1-1/2 cups salsa

Details

Servings 8

Preparation

Step 1

Preheat oven to 350deg. Line a large baking pan with Reynolds Wrap heavy duty foil. Combine chicken and soup with half of the 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.

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