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Chicken Enchilada Mummies

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2 teaspoons vegetable oil
6 boneless, skinless chicken breasts (about 2⁄₂ lb), cut into 1-inch pieces
1 medium onion, chopped (⁄₂ cup)
1 teaspoon ground cumin
1 teaspoon garlic salt
teaspoon dried oregano leaves
1 cups sour cream
cup chopped roasted red bell peppers (from a jar)
1 can (4.5 oz) chopped green chiles
3 cups finely shredded Mexican cheese blend (12 oz)
12 flour tortillas (8 inch)
2 cans (10 oz each) enchilada sauce


Makes: 12


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 1½ cups of the cheese blend.

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 4 seam-side down in 8x8-inch baking dish.

5. Top each baking dish evenly with enchilada sauce. Sprinkle with remaining 1½ 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 into resealable plastic food-storage snack bag. Seal bag; cut off 1 corner of bag. Squeeze bag to pipe eyes and mouth on each mummy.

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