SPICY CHICKEN ENCHILADAS FOR TWO

Spicy Chicken Enchiladas for Two image

Assembled in only 15 minutes, this Mexican specialty is one you'll make often.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 2

Number Of Ingredients 12

Previous Next

Ingredients

2 boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped onion (1 medium)
1/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1/8 teaspoon pepper
1/2 cup Old El Paso™ enchilada sauce (from 10-oz can)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup sour cream
2 tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)
4 Old El Paso™ flour tortillas for burritos (8 inch) (from 11.5-oz package)
1/2 cup chopped lettuce
1/2 cup chopped tomato (1 small)

Steps:

Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Heat 8-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes, stirring frequently, until lightly browned.
Stir in onion, salt, oregano and pepper. Cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Cool 5 minutes.
Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish.
Stir 1/2 cup of the cheese, the sour cream and chiles into chicken mixture. Spoon mixture evenly down center of each tortilla; roll up and place seam side down over sauce in dish. Spoon remaining 1/4 cup enchilada sauce over tortillas. Cover with foil.
Bake 30 to 40 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over top. Bake uncovered 4 to 5 minutes longer or until cheese is melted. Sprinkle individual servings with lettuce and tomato.

Nutrition Facts : Calories 810, Carbohydrate 61 g, Cholesterol 170 mg, Fat 4, Fiber 5 g, Protein 52 g, SaturatedFat 22 g, ServingSize 1/2 of Recipe, Sodium 1470 mg, Sugar 9 g, TransFat 2 g