Chicken Enchiladas from Reynolds

• 2-1/2 cups chicken Whole Foods 1 lb For $3.99 thru 02/09
• 1 can (10 3/4 oz.) cream of chicken soup Whole Foods 1 lb For $3.99 thru 02/09
• 1 cup sour cream, divided
• 1-1/2 cups shredded cheese
• 1/4 cup chopped fresh cilantro
• 12 (6-inch) flour tortillas
• 1-1/2 cups salsa
• Reynolds Wrap Aluminum Foil

1. Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap 18-inch Wide Heavy Duty Aluminum Foil.
2. Grease or spray foil to prevent sticking.
3. Combine chicken and soup with half of sour cream, cheese and cilantro.
4. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up.
5. Place, seam-sides down, in foil-lined pan.
6. Top with salsa and remaining cheese.
7. Cover with foil.
8. Bake for 15 minutes; remove foil.
9. Continue baking 10 minutes or until cheese is melted.
10. Top with cilantro and sour cream.

chicken, sour cream, shredded cheese, fresh cilantro, flour tortillas, salsa, aluminum foil

Taken from www.kraftrecipes.com/recipes/chicken-enchiladas-from-reynolds-187876.aspx (may not work)