Sour Cream Chicken Enchiladas

Kathleen Riemer




★★★★★ 1 vote



  • ·
    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

How to Make Sour Cream Chicken Enchiladas


  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.
    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.

Printable Recipe Card

Show 1 Comment & Review