Ingredients1 h 25 m servings 436 cals
- Preheat oven to 325 degrees 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.
Per Serving: 436 calories; 20.1 g fat; 40.3 g carbohydrates; 21.8 g protein; 60 mg cholesterol; 1058 mg sodium. Full nutrition
ReviewsRead all reviews 6
This is a great recipe, however I did make changes. I used about 3 T of Penzey's taco seasoning instead of the McCormick mix. I also added 1/2 T chicken base to the milk and left out the chiles....
Himself has been looking for enchiladas like his mom used to make. This recipe is better than his mom's apparently. Only changes i made: 1.added two crushed cloves of garlic to the oil before i ...
My family loved this we had it for dinner last night it was so easy to make and it was fun to do together'
This is really good. The first time I didn't have green chilies to put in it so the flavor wasn't really there, but the second time I did add the green chilies and it made all the difference :)...