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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.
Judy | May 30, 2015
Finally! A chicken enchilada recipe that doesn't use nasty canned creamed soup!
Amy | April 06, 2013
This is excellent!
Georgana Davis | August 17, 2015
Added rice... But Mmmm!!!
Melina | April 21, 2014
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.
Geoff | April 10, 2015
These were really awesome!
Brad | April 03, 2013
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.
April | November 08, 2014
My favorite! Delicious!
benson hong | June 27, 2013
Love it no cream of xxx soup
Jeannette | June 09, 2013
I love this dish! It's easy to pickup a Rotisserie chicken, shred it and add it, too.
Katie | March 07, 2013
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 !
Lisa | August 21, 2013