Sour Cream Chicken Enchiladas (Magnolia Table)

Served with tomato/chicken broth flavored rice and black beans with cilantro and Mexican cheese.

This recipe became a favorite of my son after the first time I made it. It is that good!

At first I borrowed “Magnolia Table cookbook” from our local library to just scan through the pages. My son and I regularly visit the local library to check books out and since I’m there, I just get a couple of books for me to read too.

I loved how relatable and easy the stories and recipes are. After the 3 weeks was over and I had to return it, I realized that I would like to try more recipes from the book so I bought a copy for our home. It has not disappointed. Although the author mostly cooks from scratch, she understands time constraints and uses canned and prepared ingredients, too. This is how I cook on a daily basis, from scratch when I can, but with a little help when needed. I totally love her book and am hoping to cook my way through it!

Creamy, cheesy, easy to make, AND can be made ahead…what’s not to love?

Chicken breasts are almost always on sale for about $2 – $4 a pound where I live. You just have to check the weekly circulars. When I get a package, I sometimes boil some for sandwich filling, or whatever recipe I find that will need shredded chicken breasts. This fits the bill perfectly, not to mention you can freeze it, after baking and cooling, for a future lunch/dinner too.

This recipe made diced green chilies and green enchilada sauce a pantry stale at home! I always get the “mild” version for both but feel free to use the “medium/hot” if you’re up for it.

Try this recipe as you might just find a new favorite too!

1 (28oz) can mild green enchilada sauce

1 (10.5oz) can condensed cream chicken soup

1 (8oz) container sour cream

4 cups cooked, shredded chicken meat

1 (4oz) can mild diced green chiles

1 (16oz) bag mozzarella cheese (4 cups)

10 (10inch) flour tortillas

1/2 cup chopped cilantro

1 lime, cut to wedges for serving

1 tomato, diced, for serving

Preheat oven to 350F. Spray a 9”x13” baking dish with cooking spray or line with foil.

In a large bowl, mix together enchilada sauce, cream of chicken soup, and sour cream. Spread about 1 cup on the bottom of the prepared dish. Set aside remaining sauce.

In another bowl, combine chicken and chiles until well mixed. Set aside.

Place half of the mozzarella in a bowl, set the other half aside.

Place tortilla on a large plate, sprinkle some mozzarella and add some 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, mozzarella and chicken. Push up the filled tortillas against one another as necessary so that all fit in a single layer.

Pour reserved sauce over the filled tortillas. Bake for about 20 minutes. Remove from oven and sprinkle reserved mozzarella on top. Bake 15-25 minutes longer, until cheese melts. I like them browned on the top so I baked it a little longer.

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