Easy Chicken Enchiladas

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 30 mins Ready Time: 1 hr 20 mins


• heat oven to 350 degrees 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.