Creamy Chicken Enchiladas from Reynolds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2c picante (med or hot) |
1 1/2c shredded cheddar |
1/4c chopped cilantro |
10 3/4z cream of chicken soup |
12-6 inch flour torts |
1c sour cream (divided) |
2 1/2c cooked chopped chicken |
Directions:
1. Preheat oven to 350. Combine chicken, soup, 1/2 sour cream, cheese and cilantro. Spoon 1/4C of mixture down the center of each tort. Roll up, top with picante and additional cheese-cover. Bake 15 mins, remove cover, bake 10 additional mins. Top with cilantro & sour cream.
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