Box Tops for Education

Chicken Enchilada Mummies

Let's face it: imagination and a little sour cream can give a favorite meal a ‘grave’ personality—all the kids will howl!

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 ground cumin
• 1 teaspoon garlic salt
• ½ teaspoon dried oregano leaves
• 1 ½ cups sour cream
• ¾ cup chopped roasted red bell peppers (from a jar)
• 1 can (4.5 oz) Old El Paso® chopped green chiles
• 3 cups finely shredded Mexican cheese blend (12 oz)
• 2 cans (10 oz each) Old El Paso® enchilada sauce
• 12 Old El Paso® flour tortillas (8 inch)

Directions

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 Ziploc® Brand Snack Bag. Seal bag; cut off 1 corner of bag. Squeeze bag to pipe eyes and mouth on each mummy.

Nutritional Information