Pillsbury Halloween/October 2007

Chicken Enchilada Mummies
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
12 each 30 minutes 1 hour 20 minutes 390 21gm 880mg


INGREDIENTS:
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 garlic salt 1 teaspoon ground cumin 1/2 cups sour cream
3/4 cup chopped roasted red bell peppers (from a jar) 1 can (4.5oz) chopped green chilies 3 cups finely shredded mexican cheese blend (12 oz)
2 cans (10 oz each) enchilada sauce 12 flour tortillas (8 inch)



1 Heat oven to 350 F. Spray 13x9-inch (3 quart) and 8x8-inch (2 quart) baking dishes with cooking spray.
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 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 blend.
4 Spread heaping 3/4 cup chicken mixture in center of each tortilla. Roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8x8-inch baking dish.
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 Bake about 50 minutes or until enchiladas are hot. Place reserved 2 tablespoons sour cream in small resealable food-storage plastic bag. Seal bag; cut off 1 corner of bag. Squeeze bag to pipe eyes and mouth on each mummy.

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