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Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas is from Our Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups shredded cheese
1/4 cup chopped cilantro
12 ( 6 -inch ) flour tortillas
1 1/2 cups salsa
2 1/2 cups chopped cooked chicken
1 can ( 10-3/4 oz.) cream of chicken soup
1 cup sour cream, divided
Directions:
Directions:
Preheat over to 350º. 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.
Spoon 1/4 cup chicken mixture down center of each tortilla, roll up. Place seam-side down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
Bake 15-20 minutes, remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.
Number Of Servings:
Number Of Servings:
6

 

 

 

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