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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)
Finally! A chicken enchilada recipe that doesn't use nasty canned creamed soup!
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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 !
My favorite! Delicious!
I love this dish! It's easy to pickup a Rotisserie chicken, shred it and add it, too.
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.
Added rice... But Mmmm!!!