 | | Directions | 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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Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 10
|  | | Ingredients | | - | | 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 |
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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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