Joanna Gaines' Sour Cream Chicken Enchiladas
Who doesn’t love a good enchilada?? I figured this recipe would appeal to a lot of people and is a quick easy meal for my third first-impression recipe out of Joanna Gaines' cookbook, MagnoliaTable. But for warning, this recipe is not very healthy with all that sour cream and canned soup. But if you're looking for a nice cheat meal, check these out! So let’s get going with these Sour Cream Chicken Enchiladas! Make sure you check out my final thoughts and first impression on this dish. Hmmm, would I recommend it??? Scroll down to find out!
Step One: Place your oven rack to the top third of your oven and preheat it to 350 degrees. Spray a 9 x 13-Inch deep baking dish with vegetable oil or Pam.
Step Two: Whisk together chicken soup, enchilada sauce, and sour cream in a large bowl. Cover bottom of the baking dish with ½ of the sauce mixture. Set aside the rest of the sauce.
Place the sour cream enchilada mixture on the bottom of the baking dish evenly.
Step Three: Combine the chicken and the chiles in a medium size bowl. Toss until evenly covered and set aside.
Mix the green chilis with the chicken evenly to place on the tortillas.
Step Four: Take 2 cups of mozzarella and set aside for topping the dish. Put the rest aside.
Step Five: Take some mozzarella cheese and sprinkle it on a tortilla. Then add some of the chicken mixture and roll tightly. Place the rolled tortilla seam side down and the baking dish. Continue to repeat until the baking dish is full. Make sure there is only one layer of tortillas across the dish, no staking.
Place some cheese and chicken and green chili mixture on tortillas.
Step Six: Pour the remaining sauce over the filled tortillas. I felt there was wayyyy to much sauce, so I only poured about half until I felt it was covered enough without over doing it. Bake for 20 minutes. Remove and sprinkle remaining mozzarella cheese over top. Bake until cheese is melted for about another 15 minutes.
Step Seven: Serve with chopped tomatoes, cilantro, lime wedges for toppings. Serve with Mexican cheese and beans.
Final Thoughts:
This meal was full of sour cream and very heavy. It was good but again, didn’t blow my mind. It was very easy to make and serves many but I probably wouldn’t make it again. I’m not big on making meals with a lot of sour cream and canned soup with tons of sodium. But I would recommend giving it a shot, it might be right up your alley if your looking for a nice, quick cheat meal for the week. Comment below if you’ve tried this meal, I would love to hear your thoughts on it!
DS FIRST IMPRESSION RATING: 6.5/10
DS Difficulty Rating: 1.5/5
Serves 4-6
Active Time: 5 Minutes
Total Time: 35 Minutes
Author: Joanna Gains
Cookbook:Magnolia Table
Ingredients:
Vegetable oil spray
2 10-ounce cans mild green enchilada sauce
1 10.5-ounce can condensed cream of chicken soup
1 8-ounce container sour cream (I use light sour cream)
4 cups shredded meat from 1 rotisserie chicken
1 4-ounce can diced green chiles
1 14-ounce bag grated mozzarella cheese (about 3 ½ cups)
10 10-inch soft flour tortillas
1 vine-ripened tomato, cut into ¼-inch dice
½ cup chopped fresh cilantro
1 lime, cut into wedges
Mexican Rice for serving
Canned beans for serving
Recipe Notes:
Recipe reprinted from Magnolia Table: Copyright © 2018 by Joanna Gaines. Published by HarperCollins Publishers.
Click HEREto buy the featured cookbook Magnolia Table by Joanna Gaines'!
Check out my reviews for other recipes by Joanna Gaines from Magnolia Table:
Check out another great Chicken Enchilada recipe I have reviewed by Jessie James Decker:
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