• 10servings
  • 1minutes
  • 413calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 packages McCormick® Enchilada Sauce Mix

  2. 3 1/2 cups milk

  3. 1 cup sour cream

  4. 1 can (4 1/2 ounces) chopped green chiles, drained

  5. 2 tablespoons oil, divided

  6. 1 pound boneless skinless chicken breasts, cut into thin strips

  7. 1 medium onion, thinly sliced

  8. 1 medium bell pepper, cut into thin strips

  9. 10 flour or corn tortillas (8-inch)

  10. 2 cups shredded Mexican cheese blend

Instructions Jump to Ingredients ↑

  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.


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