Chicken Enchilada Mummies

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

teaspoons vegetable oil
boneless, skinless chicken breasts (about 2 1/2 lb), cut into 1-inch pieces
medium onion, chopped (1/2 cup)
teaspoon ground cumin
teaspoon garlic salt
teaspoon dried oregano leaves
1 1/2
cups sour cream
cup chopped roasted red bell peppers (from a jar)
can (4.5 oz) Old El Paso™ chopped green chiles
cups finely shredded Mexican cheese blend (12 oz)
cans (10 oz each) Old El Paso™ enchilada sauce
Old El Paso™ flour tortillas (8 inch)


  1. 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) and 8x8-inch (2-quart) baking dishes with cooking spray.
  2. 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. 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. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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