Ingredients: |
Ingredients: 2 tsp. vegetable oil
6 oz boneless skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped
1 tsp. ground cumin
1 tsp. garlic salt
1/2 tsp. dried oregano leaves
1 1/2 cups sour cream
3/4 cup chopped roasted red bell peppers (from a jar)
1 (4.5 oz) CAN Old El Paso chopped green chiles, drained
3 cups shredded Mexican cheese blend
2 (10 oz.) cans Old El Paso red enchila sauce
12 Old El Paso flour tortillas for burritos, 8 inch
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Directions: |
Directions:1. Heat oven to 350 degrees F. Spray 13 x 9 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 13 x 9 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 of sour cream to drizzle over enchiladas. |
This recipe for Easy Chicken Enchiladas is from