Chicken Enchilada Mummies

Halloween fun comes to life with just a squiggle of sour cream in this chicken-stuffed dish.

Ingredients

• 2 teaspoons vegetable oil
• 6 boneless, skinless chicken breasts (about 2 1/2 lb), cut into 1-inch pieces
• 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)
• 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)

How To

1. Heat oven to 350°F. Spray 13×9-inch (3-quart) and 8×8-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 …..