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These creamy enchiladas, stuffed with chicken, onion, bell pepper strips and green chiles and topped with melted cheese, will turn dinner into a Mexican fiesta.
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
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.
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.
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.
Bake 40 minutes or until heated through and cheese is melted.
(Amount per serving)
I'm going to use a deli chicken, probably cheaper than fresh un cooked chicken, it will make this even a jiffier meal time wise !
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Finally! A chicken enchilada recipe that doesn't use nasty canned creamed soup!
My favorite! Delicious!
I love this dish! It's easy to pickup a Rotisserie chicken, shred it and add it, too.
As others mentioned, I used rotisserie chicken, took the meat off the bone and shredded it. Added a few of my favorite New Mexican Mexican dish spices, loved by everyone.
We just tried this last night and my whole family loved it! Next time i think we're are going to take the chicken mixture put it in the shell, fold it and fry it. Just to give it a little crunch.