Chicken Enchilada Mummies

Chicken Enchilada Mummies

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


  • 2 teaspoons vegetable oil
  • 6 boneless, skinless chicken breasts (about 2 1/2 pounds), 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 (4.5 ounce) can Old El Paso® chopped green chiles
  • 3 cups finely shredded Mexican cheese blend (12 ounces)
  • 2 cans (10 ounces each) Old El Paso® enchilada sauce
  • 12 Old El Paso® flour tortillas (8 inch)


  1. Heat oven to 350 degrees F. Spray 13 x 9-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.
  3. Stir in cumin, garlic salt and oregano. Cook 1 minute longer; drain if necessary.
  4. Pour chicken mixture into large bowl.
  5. Reserve 2 tablespoons sour cream in small bowl; refrigerate.
  6. Into bowl of chicken mixture, stir remaining sour cream, roasted peppers, chiles and 1 1/2 cups of the cheese blend.
  7. Spread heaping 3/4 cup chicken mixture in center of each tortilla.
  8. Roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8x8-inch baking dish.
  9. Top each baking dish evenly with enchilada sauce.
  10. Sprinkle with remaining 1 1/2 cups cheese.
  11. Spray 2 sheets of foil with cooking spray; cover each baking dish with foil, sprayed side down.
  12. Bake for about 50 minutes or until enchiladas are hot.
  13. Place reserved 2 tablespoons sour cream in Ziploc® Brand snack bag. Seal bag; cut off 1 corner of bag.
  14. Squeeze bag to pipe eyes and mouth on each mummy.
  15. Have additional sour cream, chopped cilantro or sliced ripe olives available so guests can top their enchiladas to their liking.
  16. If enchiladas are done before guests are ready, cover baking dishes with foil and hold in 200 degrees F oven for up to 30 minutes.

Prep Time 30 Min | Makes 12

Nutrition Information: 1 Serving (1 Enchilada) Calories 390 o (Calories from Fat 190), Total Fat 21g o (Saturated Fat 10g, o Trans Fat 1g), Cholesterol 105mg; Sodium 880mg; Total Carbohydrate 19g o (Dietary Fiber 1g, o Sugars 4g), Protein 30g

Percent Daily Value*: Vitamin A 25%; Vitamin C 40%; Calcium 30%; Iron 10%

Exchanges: 1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat

Carbohydrate Choices: 1

* Percent Daily Values are based on a 2,000 calorie diet.

Ziploc® is a registered trademark of S. C. Johnson and Son, Inc. All rights reserved.

Recipe and photo credit (used with permission): Betty Crocker/© 2010 ®/TM General Mills All Rights Reserved