Sour Cream Chicken Enchiladas
·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
- 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.