Easy Chicken Enchiladas

This chicken-stuffed dish requires a small amount of prep time for such fabulous family-favorite results!
Prep 30 Minutes
Total 1 Hours 20 Minutes
Servings 12

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)
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Recipe Continues Below

Preparation

  1. Heat oven to 350°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.

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

  • 1 Enchilada Calories 390 (Calories from Fat 190);  Total Fat 21g (Saturated Fat 10g ,Trans Fat 1g);  Cholesterol 105mg;  Sodium 880mg;  Potassium 290mg;  Total Carbohydrate 19g (Dietary Fiber 1g ,Sugars 4g);  Protein 30g
  • % Daily Value: Vitamin A 25%;  Vitamin C 20%;  Calcium 30%;  Iron 10%
  • Exchanges: 1 Starch;  4 Very Lean Meat;  3 1/2 Fat
  • Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet

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