Chicken Enchilada Mummies

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

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Servings 12

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( 7 ) Ratings

7 Ratings

5 Stars 30%

4 Stars 10%

3 Stars 10%

2 Stars

1 Stars

Member Reviews ( 2 )

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ingredients 12
Prep Time 30 min
Total Time 1 hr 20 min

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)

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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Mvecch12

report Posted Oct. 2, 2012 10:54 PM

Quick and easy meal to make, the directions were easy to follow and they turned out DELICIOUS! My family still begs me to make these enchiladas at least once a week! Great recipe!