Spicy Chicken Enchiladas

 

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)

• 1 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.
• 2 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.
• 3 Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish.
• 4 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.
• 5 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.