Spicy Chicken Enchiladas

By Booper-2

Ingredients

• 2 boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 cup chopped onion (1 medium)
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano leaves
• 1/8 teaspoon pepper
• 1/2 cup Old El Paso® enchilada sauce (from 10-oz can)
• 1 cup shredded Cheddar cheese (4 oz)
• 1/2 cup sour cream
• 2 tablespoons Old El Paso® chopped green chiles (from 4.5-oz can)
• 4 Old El Paso® flour tortillas for burritos (8 inch) (from 11.5-oz package)
• 1/2 cup chopped lettuce
• 1/2 cup chopped tomato (1 small)

Details

Servings 2
Preparation time 15mins
Cooking time 60mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Heat 8-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes, stirring frequently, until lightly browned.

Stir in onion, salt, oregano and pepper. Cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Cool 5 minutes.

Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish.

Stir 1/2 cup of the cheese, the sour cream and chiles into chicken mixture. Spoon mixture evenly down center of each tortilla; roll up and place seam side down over sauce in dish. Spoon remaining 1/4 cup enchilada sauce over tortillas. Cover with foil.

Bake 30 to 40 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over top. Bake uncovered 4 to 5 minutes longer or until cheese is melted. Sprinkle individual servings with lettuce and tomato.