Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.