Ingredients
2
boneless skinless chicken breasts, cut into bite-size pieces
1/2
cup chopped onion (1 medium)
1/4
teaspoon salt
1/4
teaspoon dried oregano leaves
1/8
teaspoon pepper
1/2
cup Old El Paso™ enchilada sauce (from 10-oz can)
1
cup shredded Cheddar cheese (4 oz)
1/2
cup sour cream
2
tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)
4
Old El Paso™ flour tortillas for burritos (8 inch) (from 11.5-oz package)
1/2
cup chopped lettuce
1/2
cup chopped tomato (1 small)
Preparation
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Heat 8-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes, stirring frequently, until lightly browned.
Stir in onion, salt, oregano and pepper. Cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Cool 5 minutes.
Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish.
Stir 1/2 cup of the cheese, the sour cream and chiles into chicken mixture. Spoon mixture evenly down center of each tortilla; roll up and place seam side down over sauce in dish. Spoon remaining 1/4 cup enchilada sauce over tortillas. Cover with foil.
Bake 30 to 40 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over top. Bake uncovered 4 to 5 minutes longer or until cheese is melted. Sprinkle individual servings with lettuce and tomato.
