Enchiladas de Pollo Fáciles

Ingredientes

• 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 oz) Old El Paso™ Chopped Green Chiles, drained
• 3 cups finely shredded Mexican cheese blend (12 oz)
• 2 cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• 12 tortillas from 2 packages (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)

Preparación

1. 1

   Heat oven to 350°F. Spray 13x9-inch (3-quart) and 8-inch square (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.

4. 4

   Spread heaping 3/4 cup chicken mixture on center of each tortilla. Roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8-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. Use reserved 2 tablespoons sour cream to drizzle over enchiladas.