Sour Cream Chicken Enchiladas

Name: Sour Cream Chicken Enchiladas
Prep time: 20 min
Cook time: 1 h
Total time: 20 min
Yield: 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

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.

Recipe Info

Prep Time:

20m
Cook Time:

1h
Ingredients:

10
Servings:

10
User Rating:

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

Nutrition Information

(per serving)

Calories 413
Carbohydrates 33 g
Cholesterol 72 mg
Fiber 2 g
Protein 23 g
Sodium 1037 mg
Total Fat 21 g

Key products

McCormick® Enchilada Sauce Mix, 1.5 oz (6-Pack)

$10.99

Unit price: per

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.