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    Sour Cream Chicken Enchiladas

    Source of Recipe


    Recipe Introduction

    Serves: 10

    List of Ingredients

    2 packages Enchilada Sauce Mix (the powder packages over with the taco seasoning)
    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 in thin strips.
    10 flour or corn tortillas (8-inch)
    2 cups shredded Mexican cheese blend


    Preheat oven to 325F. 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 and 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.




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