Easy Chicken Enchiladas

Name: Easy Chicken Enchiladas
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Mexican
Ingredients: 2 teaspoons vegetable oil; 6 boneless skinless chicken breasts (about 2 1/2 lb), cut into 1-inch pieces; 1 medium onion, chopped (1/2 cup); 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 can (4.5 oz) Old El Paso™ chopped green chiles, drained; 3 cups finely shredded Mexican cheese blend (12 oz); 2 cans (10 oz each) Old El Paso™ red enchilada sauce; 12 Old El Paso™ flour tortillas for burritos (8 inch)

This chicken-stuffed dish requires a small amount of prep time for such fabulous family-favorite results! By Betty Crocker Kitchens

30 Minutes Prep
1 Hours 20 Minutes Total

12 Servings

Ingredient List

2 teaspoons vegetable oil
6 boneless skinless chicken breasts (about 2 1/2 lb), cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
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 can (4.5 oz) Old El Paso™ chopped green chiles, drained
3 cups finely shredded Mexican cheese blend (12 oz)
2 cans (10 oz each) Old El Paso™ red enchilada sauce
12 Old El Paso™ flour tortillas for burritos (8 inch)

Preparation

Heat oven to 350°F. Spray 13x9-inch (3-quart) and 8-inch square (2-quart) baking dishes with cooking spray.
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.
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.
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.
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.
Bake about 50 minutes or until enchiladas are hot. Use reserved 2 tablespoons sour cream to drizzle over enchiladas.

Expert Tips

If enchiladas are done before guests are ready, cover baking dishes with foil and hold in 200°F oven for up to 30 minutes.
Have additional sour cream, chopped cilantro or sliced ripe olives available so guests can top their enchiladas to their liking.

Nutrition

Calories390(Calories from Fat190),Total Fat21g(Saturated Fat10g,Trans Fat1g),Cholesterol105mgSodium880mgTotal Carbohydrate19g(Dietary Fiber1g Sugars4g),Protein30g;% Daily Value*:Vitamin A25%;Vitamin C20%;Calcium30%;Iron10%; Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat; Carbohydrate Choices:1
*Percent Daily Values are based on a 2,000 calorie diet.