Chicken Enchilada Mummies

Photo is from the Betty Crocker website.

I have been wanting a really good enchilada recipe. In Oct of 2007 I found a little Halloween cookbook at the check out stand. There was a recipe for enchilada mummies in there, the enchiladas looked so good so I came home and looked all over the internet trying to find the recipe with no luck, so I forked up the 4 bucks and bought the little cookbook. I made the enchiladas and they were so good. It is now my go to enchilada recipe. This week Christie and I both couldn't find the recipe and were dying, we can't lose this recipe. Then we found them and said we need to get this on the blog. So again I googled the recipe and this time I found it, oh well.

It makes 1 9x13 pan and a 8x8. The original recipe has roasted red peppers in it which I have never added and last night when I made them I forgot the green chilis.

2 teaspoons vegetable oil
6 boneless, skinless chicken breasts (about 2 1/2 lb), cut into 1-inch pieces(I like my chicken shredded so I either cook it in the oven or poach it and then shred it.

1 medium onion, chopped (1/2 cup)
1 teaspoon ground cumin
1 teaspoon garlic salt
1/2 teaspoon dried oregano leaves
1 1/2 cups sour cream
3/4 cup chopped roasted red bell peppers (from a jar)(I have never put these in)
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)

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. ( I did make them mummies once)

They are really good served with fresh tomatoes, guacamole or sour cream, and cilantro on top.

1 comment:

Christie said...

Love this recipe.. I use green enchilada sauce though (las palmas brand, I think). I have never made them into mummies though :-). I have it written down, the amounts I do for just 1 9x13 pan if anyone wants that version, let me know.