Chicken Enchilada Mummies

Chicken Enchilada Mummies
Preparation time
30 mins
Cooking time
80 mins
Difficulty
easy
Serves
12 people
Dinner

Chicken Enchilada Mummies.

Halloween fun comes to life with just a squiggle of sour cream in this chicken-stuffed dish.

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Chicken Enchilada Mummies

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Ingredients

  • 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)

Instructions

  1. Heat oven to 350°F. Spray 13×9-inch (3-quart) and 8×8-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 13×9-inch baking dish and 4 seam-side down in 8×8-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. 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.
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