Baked Fiesta Enchiladas

Name: Baked Fiesta Enchiladas
Yield: Servings: 4
Ingredients: Reynolds Wrap® Pan Lining Paper; 1 medium red bell pepper, chopped; 1 package (8 oz.) sliced fresh mushrooms; 1/2 cup sliced green onions; 1 tablespoon butter or vegetable oil; 1 cup sour cream; 1 can (10 3/4 oz.) cream of chicken soup, undiluted; 1 package (8 oz.) shredded sharp Cheddar cheese, divided; 1 jar (2 1/2 oz.) sliced ripe olives, drained (optional); 2 cups chopped cooked chicken or turkey; 6 (8 to 10-inch) spinach, tomato or flour tortillas; 1 jar (16 oz.) salsa; chopped fresh cilantro (optional)

Baked Fiesta Enchiladas was pinched from <a href="http://www.reynoldskitchens.com/easy-recipes/recipe-items/baked-fiesta-enchiladas/" target="_blank">www.reynoldskitchens.com.</a>

INGREDIENTS

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Reynolds Wrap® Pan Lining Paper

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1 medium red bell pepper, chopped

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1 package (8 oz.) sliced fresh mushrooms

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1/2 cup sliced green onions

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1 tablespoon butter or vegetable oil

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1 cup sour cream

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1 can (10 3/4 oz.) cream of chicken soup, undiluted

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1 package (8 oz.) shredded sharp Cheddar cheese, divided

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1 jar (2 1/2 oz.) sliced ripe olives, drained (optional)

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2 cups chopped cooked chicken or turkey

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6 (8 to 10-inch) spinach, tomato or flour tortillas

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1 jar (16 oz.) salsa

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chopped fresh cilantro (optional)

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