Easy Chicken Enchiladas

Easy Chicken Enchiladas

Easy Chicken Enchiladas

  • Prep

    30 m

  • Ready In

    1 h 20 m

Recipe By:Old El Paso
“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(R) chopped green chiles, drained
  • 3 cups shredded Mexican cheese blend
  • 2 (10 ounce) cans Old El Paso(R) red enchilada sauce
  • 12 Old El Paso(R) flour tortillas for burritos, 8 inch

Directions

  1. Heat oven to 350 degrees F. Spray 13×9-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 13×9-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 sour cream to drizzle over enchiladas.
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