Easy Chicken Enchiladas Recipe

Name: Easy Chicken Enchiladas
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 12 servings
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) SAVE $; 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)

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) SAVE $
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)

PREP TIME 30m	COOK TIME 50m	TOTAL TIME 1h20m
YIELD 12 servings

Instructions

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.