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Sour Cream Chicken Enchiladas
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Servings: 10
Author: Kristen Duke
Ingredients
  • 2 packages McCormick Enchilada sauce mix
  • 3.5 cups milk
  • 1 cup sour cream
  • 1 can 4.5 oz chopped green chili's, drained
  • 2 T oil divided
  • 1 lb 5 breast? boneless skinless chicken breast, shredded
  • 1 medium onion sliced
  • 1 medium bell pepper shredded
  • 10 flour tortillas
  • 2 cups shredded Mexican cheese blend
Instructions
  1. Preheat oven to 325°F.
  2. Stir Sauce Mix and milk in medium saucepan.
  3. Stirring constantly, cook on medium heat 5 minutes or until thickened.
  4. Stir in sour cream and chiles; set aside.
  5. Heat 1 tablespoon of the oil in large skillet on medium heat.
  6. Add chicken; cook and stir 3 minutes or until lightly browned.
  7. Remove from skillet.
  8. Add remaining 1 tablespoon oil to skillet.
  9. Add onion and bell pepper; cook and stir 10 minutes or until tender.
  10. Return chicken to skillet. Stir in 1/2 cup of the sauce.
  11. Spread 1/2 cup of sauce in lightly greased 13x9-inch baking dish.
  12. Heat tortillas as directed on package. Divide the chicken mixture evenly among each tortilla.
  13. Fold over tortillas sides; place seam-side down in baking dish.
  14. Pour remaining sauce over enchiladas. Sprinkle with cheese.
  15. Bake 40 minutes or until heated through and cheese is melted.