Foodie Friday ~ Easy Chicken Enchiladas

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2 teaspoons vegetable oil

6 (6 ounce) boneless skinless chicken breasts, cut into 1-inch pieces

1 medium onion, chopped

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)

1 (4.5 ounce) can Old El Paso® chopped green chiles, drained

3 cups shredded Mexican cheese blend

2 (10 ounce) cans Old El Paso® red enchilada sauce

12 Old El Paso® flour tortillas for burritos, 8 inch

Directions

Heat oven to 350 degrees. Spray 13×9-inch (3-quart) and 8-inch square (2-quart) baking dishes with cooking spray.

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.

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.

Spread heaping 3/4 cup chicken mixture on center of each tortilla. Roll up tortillas; arrange 8 seam-side down in 13×9-inch baking dish and 4 seam-side down in 8-inch baking dish.

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.

Bake about 50 minutes or until enchiladas are hot. Use reserved 2 tablespoons sour cream to drizzle over enchiladas.

Foodie Friday ~ Spinach Alfredo Enchiladas

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1 tablespoon olive oil

1/2 yellow onion, diced

3 cloves garlic, minced

1 (8 ounce) package sliced fresh mushrooms

1 1/2 pounds fresh spinach, stems removed

1 1/2 cups shredded Monterey Jack cheese

3/4 cup cottage cheese

1/2 cup sour cream

1 teaspoon salt

1/2 teaspoon ground black pepper

10 (6 inch) flour tortillas

1 (16 ounce) jar Alfredo sauce

1 cup shredded mozzarella cheese

Directions

Preheat oven to 350 degrees.

Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic until softened, about 2 minutes. Add mushrooms; cook and stir until mushrooms begin to soften, about 1 minute. Fold spinach into mixture and cook until wilted, 3 to 5 minutes. Remove saucepan from heat.

Mix Monterey Jack cheese, cottage cheese, sour cream, salt, and black pepper into spinach mixture.

Heat a skillet over medium heat; warm tortillas, 1 at a time, in the hot skillet until flexible, about 30 seconds per side.

Spoon spinach mixture down the center of each warmed tortilla. Roll tortilla around filling; place filled tortillas seam sides down into a 9×13-inch casserole dish. Pour Alfredo sauce over the enchiladas; top with mozzarella cheese.

Bake in the preheated oven until sauce is bubbling and cheese topping is slightly browned, 20 to 25 minutes.