These creamy, easy chicken enchiladas topped with melted cheese and stuffed with onion, bell pepper strips, and green chiles will turn dinner into a Mexican fiesta. Celebrate Cinco de Mayo or Taco Tuesday with this tasty chicken enchilada recipe.
20m
PREP TIME
1hr
COOK TIME
413
CALORIES
10
INGREDIENTS
Servings: 10
Ingredients
- 2 packages McCormick® Enchilada Sauce Mix
- 3 1/2 cups milk
- 1 cup sour cream
- 1 can (4 1/2 ounces) chopped green chiles, drained
- 2 tablespoons oil, divided
- 1 pound boneless skinless chicken breasts, cut into thin strips
- 1 medium onion, thinly sliced
- 1 medium bell pepper, cut into thin strips
- 10 flour or corn tortillas (8-inch)
- 2 cups shredded Mexican cheese blend
KEY PRODUCTS
INSTRUCTIONS
- 1 Preheat oven to 325°F. Stir Sauce Mix and milk in medium saucepan. Stirring constantly, cook on medium heat 5 minutes or until thickened. Stir in sour cream and chiles; set aside.
- 2 Heat 1 tablespoon of the oil in large skillet on medium heat. Add chicken; cook and stir 3 minutes or until lightly browned. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add onion and bell pepper; cook and stir 10 minutes or until tender. Return chicken to skillet. Stir in 1/2 cup of the sauce.
- 3 Spread 1/2 cup of sauce in lightly greased 13x9-inch baking dish. Heat tortillas as directed on package. Divide the chicken mixture evenly among each tortilla. Fold over tortillas sides; place seam-side down in baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese.
- 4 Bake 40 minutes or until heated through and cheese is melted.
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