Chicken Enchilada Mummies

 

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

3

cups finely shredded Mexican cheese blend (12 oz)

2

cans (10 oz each) Old El Paso® enchilada sauce

12

Old El Paso® flour tortillas (8 inch)

• 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) and 8x8-inch (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 blend.
• 4 Spread heaping 3/4 cup chicken mixture in center of each tortilla. Roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8x8-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. Place reserved 2 tablespoons sour cream in Ziploc® Brand snack bag. Seal bag; cut off 1 corner of bag. Squeeze bag to pipe eyes and mouth on each mummy.