Easy Chicken Enchiladas

Easy Chicken Enchiladas
You can never have too many Mexican recipes, so give Easy Chicken Enchiladas a try. One serving contains 439 calories, 30g of protein, and 20g of fat. For $2.14 per serving, you get a main course that serves 12. A mixture of chicken breasts, onion, garlic salt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

1
Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) and 8-inch square (2-quart) baking dishes with cooking spray.
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2
In 12-inch skillet, heat oil over medium-high heat.
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Cooking OilCooking Oil
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3
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.
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Garlic SaltGarlic Salt
Whole ChickenWhole Chicken
OreganoOregano
CuminCumin
OnionOnion
4
Pour chicken mixture into large bowl.
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5
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.
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Chili PepperChili Pepper
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6
Spread heaping 3/4 cup chicken mixture on center of each tortilla.
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SpreadSpread
7
Roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8-inch baking dish.
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RollRoll
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8
Top each baking dish evenly with enchilada sauce.
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Enchilada SauceEnchilada Sauce
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9
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.
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Aluminum FoilAluminum Foil
10
Bake about 50 minutes or until enchiladas are hot. Use reserved 2 tablespoons sour cream to drizzle over enchiladas.
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Sour CreamSour Cream
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DifficultyExpert
Ready In1 h, 20 m.
Servings12
Health Score11
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