Sour Cream Chicken Enchiladas Recipe

Under $1.75 per serving. These creamy enchiladas, stuffed with chicken, onion, bell pepper strips and green chiles and topped with melted cheese, will turn dinner into a Mexican fiesta.
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  • 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 %3cu%3eor%3c/u%3e corn tortillas (8-inch)
  • 2 cups shredded Mexican cheese blend
20 mins
1 hr
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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Nutrition (per serving)
Calories: 413 Calories
Fat: 21 Grams
Protein: 23 Grams
Cholesterol: 72 Milligrams
Carbohydrates: 33 Grams
Sodium: 1,037 Milligrams
Fiber: 2 Grams

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