So, those enchiladas we had a couple of weeks ago are still on my mind. They were really easy to make and even easier to eat. I’d love to share the recipe with you today so that you can get in on the goodness. YUM.
Sour Cream Chicken Enchiladas, from Joanna Gaines’ new cookbook, Magnolia Table
PSA: If you don’t have this cookbook, you need to stop what you’re doing right this second and get one. Just like her awesome show, Fixer Upper, Joanna infused this book with warmth and personality. It’s like she’s talking to you, with the way she weaves stories into the book with her recipes. It’s gorgeous and has beautiful photos throughout. Next on my list to make: Chocolate Chip Cookies, Lemon Pie, and Flatbread Pizza with Proscuitto + New Potatoes. Ok, on to the good stuff!
(sharing with permission from Magnolia’s Public Relations Team)
PREP: 20 minutes | COOK: 35 minutes | COOL: none | Makes 6 servings
Vegetable oil spray
Two 10 oz cans mild green enchilada sauce
One 10.5oz can condensed cream of chicken soup
One 8oz container sour cream
4 cups shredded meat from 1 store bought rotisserie chicken (or her Perfect Roast Chicken, page 203 in her cookbook.) I used a store bought chicken.
One 4oz can diced green chilies
One 14oz bag grated mozzarella cheese (about 3 1/2 cups)
Ten 10-inch soft flour tortillas
1 vine ripened tomato, cut into 1/4-inch dice
1/2 cup chopped fresh cilantro (I had about 3/4 cup because I love it so!)
1 lime, cut into wedges
Mexican Rice (Since I didn’t make my own from scratch, I used boxed, and Joanna recommends Knorr. You’ll need two 5.4 oz pouches.)
Canned charro beans or your favorite seasoned beans, warmed, for serving (we used pinto and black beans).
What to do:
Position your oven rack in the top third of the oven and preheat the oven to 350ºF. Spray a 9 x 13 x 3 inch (deep) baking dish with vegetable oil.
In a large bowl, whisk together the enchilada sauce, chicken soup, and sour cream. Spread about 1/2 cup of the sauce onto the bottom of the baking dish. Set aside the remaining sauce.
In a medium bowl, combine the chicken and the chilies. Toss until well combined. Set aside.
Set aside about 2 cups of mozzarella cheese 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 chilies. Tightly roll up the tortilla and place it seam down into the prepared pan. Continue with all of the tortillas, chicken and mozzarella (except for what you have 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.