Page 68 - Betty Crocker - Halloween Cookbook

Chicken Enchilada Mummies

PREP TIME: 30 Minutes • START TO FINISH: 1 Hour 20 Minutes • 12 enchiladas

2 teaspoons vegetable oil 1. Heat oven to 350°F. Spray 13x9-inch (3-quart) and 8x8-inch

6 boneless, skinless chicken (2-quart) baking dishes with cooking spray.
breasts (about 2¹ ⁄ ₂ lb), 2. In 12-inch skillet, heat oil over medium-high heat. Add chicken and
cut into 1-inch pieces
onion; cook and stir 4 to 5 minutes or until chicken is no longer pink
1 medium onion, chopped in center. Stir in cumin, garlic salt and oregano. Cook 1 minute longer;
(¹ ⁄ ₂ cup)
drain if necessary. Pour chicken mixture into large bowl.
1 teaspoon ground cumin
3. Reserve 2 tablespoons sour cream in small bowl; refrigerate. Into
1 teaspoon garlic salt bowl of chicken mixture, stir remaining sour cream, roasted peppers,
¹ ⁄ ₂ teaspoon dried oregano chiles and 1½ cups of the cheese blend.
leaves
1¹ ⁄ ₂ cups sour cream 4. Spread heaping ¾ cup chicken mixture in center of each tortilla.
Roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and
³ ⁄ ₄ cup chopped roasted red 4 seam-side down in 8x8-inch baking dish.
bell peppers (from a jar)
1 can (4.5 oz) chopped 5. Top each baking dish evenly with enchilada sauce. Sprinkle with
green chiles remaining 1½ cups cheese. Spray 2 sheets of foil with cooking spray;
3 cups finely shredded cover each baking dish with foil, sprayed side down.
Mexican cheese blend 6. Bake about 50 minutes or until enchiladas are hot. Place reserved
(12 oz)
2 tablespoons sour cream into resealable plastic food-storage snack
12 flour tortillas (8 inch) bag. Seal bag; cut off 1 corner of bag. Squeeze bag to pipe eyes and
2 cans (10 oz each) mouth on each mummy.
enchilada sauce
1 Enchilada: Calories 390; Total Fat 21g (Saturated Fat 10g); Sodium 880mg; Total Carbohydrate 19g
(Dietary Fiber 1g); Protein 30g Exchanges: 1 Starch, 4 Very Lean Meat, 3½ Fat Carbohydrate
Choices: 1

Betty Crocker Halloween Cookbook 66 • Mystifying Main Dishes
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