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Sour Cream Chicken Enchiladas

Source of Recipe

From "Magnolia Table" by Joanna Gaines


Recipe Introduction

"These enchiladas are a year-round family favorite. I make them at least a couple of times a month, no matter what season it is, because the kids love them so much. And when my friends have babies, I bring this dish to them more than any other. I think everyone likes these enchiladas so much because they are simultaneously comforting and unexpected, both creamy and tangy. I use mozzarella here because it's mild and melts well. If you like a browned top, turn on the broiler for a minute or two after the cheese is completely melted, and watch it carefully because it can scorch easily. Most nights I don't take that extra step, because the kids actually like it better blond. But it's delicious either way. I serve these with Mexican rice and warmed charro beans, and I put the tomato, cilantro, and lime garnishes on the table in individual serving bowls so everyone can choose their own toppings. When I have time I make the Mexican rice from scratch, but in a pinch the packaged Mexican rice mixes at the grocery store make a great stand-in."

List of Ingredients

â—¦ Vegetable oil spray
â—¦ Two 10-ounce cans mild green enchilada sauce
â—¦ One 10.5-ounce can condensed cream of chicken soup
â—¦ One 8-ounce container sour cream
â—¦ 4 cups shredded meat from one store-bought rotisserie chicken or roast chicken
â—¦ One 4-ounce can diced green chiles
â—¦ One 14-ounce bag grated mozzarella cheese (about 3½ cups)
â—¦ Ten 10-inch soft flour tortillas
â—¦ 1 vine-ripened tomato, cut into ¼-inch dice
â—¦ ½ cup chopped fresh cilantro
â—¦ 1 lime, cut into wedges
â—¦ Mexican rice, or two 5.4-ounce pouches Mexican rice mix, cooked for serving (I like Knorr)
â—¦ Canned charro beans or your favorite seasoned beans, warmed, for serving



Recipe

Position an oven rack in the top third of the oven and preheat the oven to 350° F. Spray a 9x13x3-inch (deep) baking dish with vegetable oil.

In a large bowl, whisk together the enchilada sauce, chicken soup, and sour cream. Spread about ½ cup of the sauce in the baking dish. Set aside the remaining sauce. In a medium bowl, combine the chicken and chiles. Toss until well combined. Set aside.

Set aside about 2 cups mozzarella for topping the dish. Put the rest in a medium bowl for ease.

Sprinkle some mozzarella on a tortilla, then add some of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared pan. Continue with all of the tortillas, chicken, and mozzarella (except for what you've reserved for the top), putting the tortillas into the baking dish as they are filled. Push the others up against one another as necessary so that all the filled tortillas fit in a single layer. Pour the remaining sauce over the filled tortillas.

Bake for 20 minutes. Remove from the oven and sprinkle the reserved mozzarella on top. Bake until the cheese is melted, about 15 minutes. Pass the chopped tomatoes, cilantro, and lime wedges at the table. Serve with Mexican rice and warmed charro or other beans.


Makes 6 servings