Sour Cream Chicken Enchiladas
By: McCormick Kitchens
Made With:
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.
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.
Key products
Instructions
- Preheat oven to 325°F. Stir Sauce Mix and milk in a medium saucepan. Stirring constantly, cook on medium heat for 5 minutes or until thickened. Stir in sour cream and chiles; set aside.
- Heat 1 tablespoon of the oil in a large skillet on medium heat. Add chicken; cook and stir for 3 minutes or until lightly browned. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add onion and bell pepper; cook and stir for 10 minutes or until tender. Return chicken to skillet. Stir in 1/2 cup of the sauce.
- Spread 1/2 cup of sauce in a lightly greased 13x9-inch baking dish. Heat tortillas as directed on package. Divide the chicken mixture evenly among each tortilla. Fold over tortilla sides; place seam-side down in baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese.
- Bake for 40 minutes or until heated through and cheese is melted.
