How to Make Sour Cream Chicken Enchiladas using McCormick.com Enchilada Sauce Mix is easy, economical and tastes great. My family LOVED it. For a family of seven, that doesn’t always happen. My favorite thing about the recipe is that it’s a creamy enchilada that doesn’t use a cream of chicken soup base. The enchiladas are moist, creamy, flavorful and not too spicy. Win a McCormick Spice Gift Set so you can get cooking too! Simply Comment to win! Scroll down for more details!
- 2 Packages of McCormick® Enchilada Sauce Mix
- 3 1/2 Cups Milk
- 1 cup sour cream
- 1 can chopped green chili’s (4.5 oz)
- 2 TBS oil, divided
- 1 lb boneless, skinless chicken breast, cut into thin strips
- 1 medium onion, thinly sliced
- 1 medium bell pepper, thinly sliced
- 10 flour or corn tortillas
- 2 cups Mexican cheese blend
Preheat oven to 325°F. Stir McCormick.comMcCormick Enchilada 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 13×9-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.
Enjoy! We did!!!
Homemade in America Giveaway!
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What is your favorite McCormick spice?
Contest ends on Friday, October 18th at 11:59 pm. Only open to US Residents.
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