Easy Chicken Enchiladas

Ingredients

• 4.5 oz chilis green drained chopped canned
• 20 oz enchilada sauce red canned
• 12 8-inch flour tortilla for burritos (
• 1 teaspoon garlic salt 
• 1 teaspoon ground cumin 
• 0.5 cup onion chopped
• 0.5 teaspoon oregano dried
• 0.8 cup roasted peppers red chopped (from a jar)
• 12 oz cheddar cheese shredded finely
• 2.5 lb chicken breast boneless skinless cut into 1-inch pieces
• 1.5 cups cream sour
• 2 teaspoons vegetable oil 

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Heat oven to 350F. Spray 13x9-inch (3-quart) and 8-inch square (2-quart) baking dishes with cooking spray.
2. In 12-inch skillet, heat oil over medium-high heat.
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.
4. Pour chicken mixture into large bowl.
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.
6. Spread heaping 3/4 cup chicken mixture on center of each tortilla.
7. Roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8-inch baking dish.
8. Top each baking dish evenly with enchilada sauce.
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.
10. Bake about 50 minutes or until enchiladas are hot. Use reserved 2 tablespoons sour cream to drizzle over enchiladas.