Directions . Preheat oven to 350°. In a large skillet, heat oil over medium heat; add the onion, green pepper and jalapeno. Cook and stir until tender, 5-7 minutes.

3. Assemble the Enchiladas. Next, I spoon a generous amount of the filling into each tortilla, roll them tightly, and place them seam-side down in the baking dish.

Taste of the NFL runs different kinds of online contests to raise money. This recipe, for Sour Cream Chicken Enchiladas, one a contest a couple of years back on Epicurious.

Enchiladas are a great make-ahead meal. These easy, creamy white chicken enchiladas are a perfect twist on the classic. Here's how to make them.

In a medium-size (4- or 5-quart) pot (preferably a Dutch oven or Mexican cazuela), heat the oil or lard over medium heat. Add the onion and cook, stirring regularly, until golden, about 7 minutes.

That's what lead to the creation of this creamy chicken and white bean enchiladas recipe. It's super easy to make, and smells so good when it's baking in the oven. And it tastes even better!

In a large bowl, combine chicken, onion powder, cumin, garlic powder, chili powder, green chilies, corn and cheddar. Season to taste with salt and stir well. Add about 1/3 of cream cheese sauce ...

Add the sour cream, 1 cup of Mexican blend cheese, cumin, paprika, chili powder and diced green chiles. Stir to combine and melt the cheese. Season with salt and pepper.

In a large bowl, combine chicken, onion powder, cumin, garlic powder, chili powder, green chilies, corn and cheddar. Season to taste with salt and stir well. Add about 1/3 of cream cheese sauce ...

In a large bowl, combine chicken, onion powder, cumin, garlic powder, chili powder, green chilies, corn and cheddar. Season to taste with salt and stir well. Add about 1/3 of cream cheese sauce ...