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Spicy Chicken Enchiladas for Two
Spicy Chicken Enchiladas for Two
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Prep Time:
15 minutes
Total Time:
1 hour
Quick and easy Mexican dish ready in just 15 minutes – a must-have in your recipe rotation!
Ingredients:
  • 2 boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 cup chopped onion (1 medium)
  • 1/4 teaspoon dried oregano leaves
  • 1/8 teaspoon pepper
  • 1/2 cup from 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1/2 cup sour cream
  • 2 tablespoons from 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 4 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1/2 cup chopped lettuce
  • 1/2 cup chopped tomato (1 small)
Instructions:
  • Preheat the oven to 350°F. Grease an 8-inch square (2-quart) glass baking dish with cooking spray. In an 8-inch nonstick skillet over medium-high heat, sauté the chicken for 2 to 3 minutes, stirring often, until lightly browned.
  • Cook the onion, salt, oregano, and pepper mixture for 3 to 5 minutes until the chicken is no longer pink in the center. Allow it to cool for 5 minutes before serving.
  • Spread a generous 1/4 cup of delectable enchilada sauce in the baking dish.
  • Mix 1/2 cup of cheese, sour cream, and chiles into the chicken mixture. Spread the mixture down the center of each tortilla, roll them up, and place them seam side down over the sauce in the dish. Pour the remaining 1/4 cup of enchilada sauce over the tortillas and cover with foil.
  • Bake for 30-40 minutes until thoroughly heated. Then uncover and sprinkle the remaining 1/2 cup cheese over the top. Bake for an additional 4-5 minutes until the cheese is melted. Serve by sprinkling individual servings with lettuce and tomato.

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