Recipe by 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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McCormick® Enchilada Sauce Mix
3 1/2 cups
1 (4.5 ounce) can
chopped green chiles, drained
boneless skinless chicken breasts, cut into thin strips
onion, thinly sliced
bell pepper, cut into thin strips
10 (8 inch)
flour or corn tortillas
shredded Mexican cheese blend
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!
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
My family loved this we had it for dinner last night it was so easy to make and it was fun to do together'
It was ok. My husband liked it more than I did. I followed the recipe exactly. I was just expecting more sour cream flavor than this recipe delivered and the tortillas came out very soggy.
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Chicken Enchiladas by McCormick(R)
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 181
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