Sour Cream Chicken Enchiladas
The popular “Magnolia Table” cookbooks by Joanna Gaines are full of Texas classics like king ranch, chicken spaghetti and this creamy version of chicken enchiladas. The combination of tart salsa verde (which has tomatillos and green chiles) with cream and melted cheese makes it special; don’t use red enchilada sauce here. The cream of chicken soup mixed with the chicken meat makes a super-rich filling, but you can absolutely use an additional 8 ounces of sour cream instead if you prefer.
- Serves: 5 persons
- Cooking spray
- 2(10-ounce) cans mild green enchilada sauce
- 1(10-ounce) can condensed cream of chicken soup
- 1(8-ounce) container sour cream (1 cup)
- 4cups shredded meat from 1 store-bought rotisserie chicken
- 1(4-ounce) can diced green chiles
- 1(14-ounce) bag grated mozzarella cheese (about 3 1/2 cups)
- 10(8-inch) soft flour tortillas
- 1tomato, chopped
- ½cup chopped fresh cilantro
- 1lime, cut into wedges
- Cooked rice (preferably Mexican rice) and seasoned beans (preferably charro beans), warmed, for serving (optional)
Step 1Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
Step 2In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread 1/2 cup in the baking dish; set aside the remaining 3 1/2 cups creamy enchilada sauce.
Step 3In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside.
Step 4Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping 1/3 cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping 1/3 cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.
Step 5Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. If you’d like it to be a bit browner in spots, you can pop it under the broiler for another minute or two.
Step 6Sprinkle enchiladas with tomato and cilantro and pass with lime wedges for squeezing on top. Serve enchiladas with rice and beans, if desired. Store leftovers in a covered container in the refrigerator for up to 4 days; reheat in a 300-degree oven.