Sour Cream Chicken Enchiladas

Name: Sour Cream Chicken Enchiladas
Total time: 50 min
Yield: 5 to 6 servings
Cuisine: american
Ingredients: 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); 4 cups 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; 1 tomato, chopped; 1/2 cup chopped fresh cilantro; 1 lime, cut into wedges; Cooked rice (preferably Mexican rice) and seasoned beans (preferably charro beans), warmed, for serving (optional)

Recipe from Joanna Gaines

Adapted by Julia Moskin

Published May 6, 2020

Sour Cream Chicken Enchiladas — Yossy Arefi for The New York Times (Photography and Styling)

Total Time: 50 minutes
Rating: 4(2,176)
Comments: Read comments

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. —Julia Moskin

Featured in: For Joanna Gaines, Home Is the Heart of a Food and Design Empire

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Ingredients

Yield:5 to 6 servings

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 3½ 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)

Ingredient Substitution Guide

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Preparation

Step 1
Position 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 2
In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread ½ cup in the baking dish; set aside the remaining 3½ cups creamy enchilada sauce.
Step 3
In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside.
Step 4
Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping ⅓ 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 ⅓ 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 5
Pour 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 6
Sprinkle 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.

Ratings

4 out of 5

2,176 user ratings

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Comments

Rebecca5 years ago

Corn tortillas should briefly be submerged in a pan of warm enchilada sauce before stuffing and rolling. Otherwise, they don't cook completely and soften. Instead, they may just dry out.

susain4 years ago

One uses flour tortillas for burritos. Use corn tortillas for enchiladas. Mozzarella is for Italian food. Use Monterey Jack. Otherwise a comforting Americanized kind of casserole dish kids enjoy.

William5 years ago

OMG, the recipe reminds me of my mum's Tuna ala King from the 1950's- canned tuna and condensed cream of mushroom soup on Wonder Bread toast! What's next, Texas canned fruit cocktail suspended inside jello topped with Reddi-Whip (aerosolized cream). Who knew it stuck to ceilings as well as your ribs?

Camilla1 month ago

I needed to cook this quite a bit longer than the recipe stated. It didn't seem fully cooked and was still very saucy. Added another 20 minutes and then about 10 minutes on 425 to brown it. I also had a lot of the sour cream sauce left over. Could reduce the sauce portion by a third in my opinion

Kevin and Hilarie2 months ago

These reviews are pretty harsh, ultimately very delightful. Swap the mozzarella for Mexican cheese and add an extra can of green chiles for perfection

Cindy in Texas4 months ago

THE best sour cream chicken enchiladas out there. It's requested on a regular basis. The only addition to this is I put in a can of Rotel in the creamy mixture just to kick it up a notch on the spice. Added black olives to the top before cooking.

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