Creamy Chicken Enchiladas from Reynolds

Yield: 0 servings
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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


  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.
February 2011

This recipe is a personal recipe added by Amy0324 and has not been tested or endorsed by MyRecipes.

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