EASY CHICKEN ENCHILADAS

Easy Chicken Enchiladas image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 12

Number Of Ingredients 12

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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)

Steps:

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.

Nutrition Facts : Calories 390, Carbohydrate 19 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 1 g, Protein 30 g, SaturatedFat 10 g, ServingSize 1 Enchilada, Sodium 880 mg, Sugar 4 g, TransFat 1 g

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