Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Amy       

Recipe Categories:

    Sour Cream Chicken Enchiladas


    Source of Recipe


    unknown

    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

    Recipe



    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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |