Creamy Chicken Enchiladas from Reynolds
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- 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
- 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.
This recipe is a personal recipe added by Amy0324 and has not been tested or endorsed by MyRecipes.
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Creamy Chicken Enchiladas from Reynolds Recipe at a Glance
- COURSE: Main Dishes