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Sour Cream Chicken Enchiladas
Total an hour
Active 25 mins
Makes 6 servings
TIP: We’re lucky in Waco to have several excellent independent tortillerias where we can buy fresh tortillas, which I use for this dish. If you have a good source for fresh flour tortillas, use those, or just buy the best-quality flour tortillas you can find.
Ingredients
    • Vegetable oil spray
    • Two 10-ounce cans mild green enchilada sauce
    • One 10.5-ounce can condensed cream of chicken soup
    • One 8-ounce container sour cream
    • 4 cups shredded meat from 1 store-bought rotisserie chicken or Perfect Roast Chicken (page 203 in Magnolia Table Cookbook)
    • One 4-ounce can diced green chiles
    • One 14-ounce bag grated mozzarella cheese (about 3 1/2 cups)
    • Ten 10-inch soft flour tortillas (see Cook’s Note)
    • 1 vine-ripened tomato, cut into 1/4-inch dice
    • 1/2 cup chopped fresh cilantro
    • 1 lime, cut into wedges
    • Mexican Rice (page 195 in Magnolia Table Cookbook) or two 5.4-ounce pouches Mexican rice mix, cooked, for serving (I like Knorr)
    • Canned charro beans or your favorite seasoned beans, warmed, for serving
Directions
  1. Position an oven rack in the top third of the oven and preheat the oven to 350°F. Spray a 9x13x3-inch (deep) baking dish with vegetable oil.
  2. In a large bowl, whisk together the enchilada sauce, chicken soup, and sour cream. Spread about 1/2 cup of the sauce in the baking dish. Set aside the remaining sauce.
  3. In a medium bowl, combine the chicken and chiles. Toss until well combined. Set aside.
  4. Set aside about 2 cups of mozzarella for topping the dish. Put the rest in a medium bowl for ease.
  5. Sprinkle some mozzarella on a tortilla, then add some of the 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, chicken, and mozzarella (except for what you’ve 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.
  6. 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.
  7. Pass the chopped tomatoes, cilantro, and lime wedges at the table. Serve with Mexican rice and warmed charro or other beans.
  8. Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat in a 300°F oven.