Ground cinnamon, red chile powder, fresh garlic, mexican oregano and 5 more.
Chicken Enchiladas With Sour Cream
My favorite recipe for homemade red enchilada sauce!
Recipe Summary Chicken Enchiladas With Sour Cream
This chicken-stuffed dish requires a small amount of prep time for such fabulous family-favorite results!Ingredients | Chicken Enchilada Recipes With Red Sauce
¾ cup chopped roasted red bell peppers (from a jar)
1 (4.5 ounce) can Old El Paso® chopped green chiles, drained
3 cups shredded Mexican cheese blend
2 (10 ounce) cans Old El Paso® red enchilada sauce
12 Old El Paso® flour tortillas for burritos, 8 inch
Directions
Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) and 8-inch square (2-quart) baking dishes with cooking spray.
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.
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.
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.
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.
Bake about 50 minutes or until enchiladas are hot. Use reserved 2 tablespoons sour cream to drizzle over enchiladas.
Success: If enchiladas are done before guests are ready, cover baking dishes with foil and hold in 200 degrees F oven for up to 30 minutes.
Serve-With: Have additional sour cream, chopped cilantro or sliced ripe olives available so guests can top their enchiladas to their liking.
Info | Chicken Enchilada Recipes With Red Sauce
prep:
30 mins
additional:
50 mins
total:
1 hr 20 mins
Servings:
12
Yield:
12 enchiladas
