Chicken Enchilada Mummies

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

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  • prep time 30 min
  • total time 1 hr 20 min
  • ingredients 12
  • servings 12
 

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)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

Have additional sour cream, chopped cilantro or sliced ripe olives available so guests can top their enchiladas to their liking.

If enchiladas are done before guests are ready, cover baking dishes with foil and hold in 200°F oven for up to 30 minutes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Enchilada
Calories
390
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
10g,
10%
Trans Fat
1g
1%
),
Cholesterol
105mg
105%;
Sodium
880mg
880%;
Total Carbohydrate
19g
19%
(Dietary Fiber
1g
1%
  Sugars
4g
4%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
20%;
Calcium
30%;
Iron
10%;
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.
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