Sour Cream and Chicken Enchiladas

These are the best :)

Sour Cream and Chicken Enchiladas

 

 

2 PKG Enchilada sauce mix

3 ½ cups milk

1 cup sour cream

1 can (4 1/2) ounces chopped green chiles drained

2 TBS oil

1 Lb boneless, skinless chicken breasts (strips)

1 Med Onion

1 Med Bell Pepper

10 Flour Tortillas

2 Cups shredded Mexican Blend Cheese

 

Stir Enchilada sauce mix and milk in medium saucepan. Stirring constantly, cook on medium heat or until thickened. Stir in sour cream and chiles. Set aside

Heat  1 TBS of the oil in large skillet on medium heat. Add chicken; cook and stir 3 min or until lightly browned. Remove from skillet. In same skillet heat remaining 1 TBS oil. Add onion and bell pepper; cook and stir 5 min or until tender. Return chicken to skillet. Stir in ½ cup of the sauce.

Spread ½ cup of sauce in lightly greased 13x9 inch baking dish. Heat tortillas as instructed on package. Divide chicken mixture evenly among tortillas. Fold over tortilla sides; place seam side down in baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese.

Bake in preheated 325 F oven 40 minutes or until heated through and cheese is melted