- 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
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