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Sour Cream Chicken Enchiladas by McCormick®

Sour Cream Chicken Enchiladas by McCormick®

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
McCormick(R) Everyday Cooking

McCormick® Everyday Cooking

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 1058 mg
  • 42%

Based on a 2,000 calorie diet

Directions

  1. 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.
  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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Reviews

swinkler5
6

swinkler5

5/19/2014

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. I cut the pepper and onion into small pieces and put a little bit of cheese in each tortilla. I covered the pan with aluminum foil for the first half hour. Then I took it off for the last 10 minutes. I'm sure this recipe is good as written, but I had to modify it with what I had. I will definitely make it again!

helnwhls
2

helnwhls

8/22/2014

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 browned the chicken because garlic don't need no reason 2. I added a garden fresh jalapeño to the green peppers and onion. He loved it. I loved it. I will make this again

nnanaej
2

nnanaej

12/23/2013

Excellent!

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