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Ingredients

2 teaspoons vegetable oil 6 (6 ounce) boneless skinless chicken breasts, cut into 1-inch pieces 1 medium onion, chopped 1 teaspoon ground cumin 1 teaspoon garlic salt ½ teaspoon dried oregano leaves 1 ½ cups sour cream ¾ cup chopped roasted red bell peppers (from a jar) 1 (4.5 ounce) can Old El Paso® chopped green chiles, drained 3 cups shredded Mexican cheese blend 2 (10 ounce) cans Old El Paso® red enchilada sauce 12 Old El Paso® flour tortillas for burritos, 8 inch

Nutrition Info

416.1 calories carbohydrate: 25.6 g cholesterol: 81.6 mg fat: 22.1 g fiber: 1.5 g protein: 27.8 g saturatedFat: 10.2 g servingSize: - sodium: 996.2 mg sugar: 2.4 g transFat: : - unsaturatedFat: : -

Heat oven to 350 degrees 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.

12 enchiladas

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