of chicken in a line down the center of each tortilla. Roll tortillas loosely, each enchilada should be about 1" wide. Place all 20 enchiladas in a large casserole dish. 2 oz. Sour Cream Sauce ...
add the chicken and cook quickly over a medium heat until cooked through and golden brown. Return the onion and pepper mixture to the pan, add half of the enchilada sauce, and drained kidney beans ...