Sour Cream Chicken Enchiladas

By nurseliz

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

Details

Servings 10

Preparation

Step 1

Makes 10 servings.

Prep Time: 20 minutes

Cook Time: 1 hour

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

1. 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.

2. 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.

3. 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.

4. Bake 40 minutes or until heated through and cheese is melted.

per serving

Calories: 413

Fat: 21 g

Carbohydrates: 33 g

Cholesterol: 72 mg

Sodium: 1037 mg

Fiber: 2 g

Protein: 23 g