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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This chicken-stuffed dish requires a small amount of prep time for such fabulous family-favorite results! Ingredients:
2 teaspoons vegetable oil |
6 (6 ounce) boneless skinless chicken breasts, cut into 1-inch pieces |
1 medium onion, chopped |
1 teaspoon ground cumin |
1 teaspoon garlic salt |
1/2 teaspoon dried oregano leaves |
1 1/2 cups sour cream |
3/4 cup chopped roasted red bell peppers (from a jar) |
1 (4.5 ounce) can old el paso® chopped green chiles, drained |
3 cups shredded mexican cheese blend |
2 (10 ounce) cans old el paso® red enchilada sauce |
12 old el paso® flour tortillas for burritos, 8 inch |
Directions:
1. Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) and 8-inch square (2-quart) baking dishes with cooking spray.
2. In 12-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Stir in cumin, garlic salt and oregano. Cook 1 minute longer; drain if necessary. Pour chicken mixture into large bowl.
3. Reserve 2 tablespoons sour cream in small bowl; refrigerate. Into bowl of chicken mixture, stir remaining sour cream, roasted peppers, chiles and 1 1/2 cups of the cheese.
4. Spread heaping 3/4 cup chicken mixture on center of each tortilla. Roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8-inch baking dish.
5. Top each baking dish evenly with enchilada sauce. Sprinkle with remaining 1 1/2 cups cheese. Spray 2 sheets of foil with cooking spray; cover each baking dish with foil, sprayed side down.
6. Bake about 50 minutes or until enchiladas are hot. Use reserved 2 tablespoons sour cream to drizzle over enchiladas.
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