Easy Chicken Enchiladas

Easy Chicken Enchiladas

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

Prep Time

30

Minutes

Total Time

1:20

Hr:Mins

Makes

12

enchiladas

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)
  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) and 8-inch square (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.
  4. 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.
  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. Use reserved 2 tablespoons sour cream to drizzle over enchiladas.
Makes 12 enchiladas
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
If enchiladas are done before guests are ready, cover baking dishes with foil and hold in 200°F oven for up to 30 minutes.
Serve-With
Have additional sour cream, chopped cilantro or sliced ripe olives available so guests can top their enchiladas to their liking.

Nutrition Information:

1 Serving (1 Enchilada)
  • Calories 390
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 10g,
    • Trans Fat 1g),
  • Cholesterol 105mg;
  • Sodium 880mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 1g,
    • Sugars 4g),
  • Protein 30g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 4 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.