Sour Cream Chicken Enchiladas

This Tex-Mex recipe is from Joanna Gaines of Magnolia Table. It's a simple recipe that makes use of many store-bought ingredients which are big time savers ib cooking this recipe

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

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

1 vine-ripened tomato, cut into 1/4-inch dice

1/2 cup chopped fresh cilantro

1 lime, cut into wedges

serve with

Mexican Rice

Canned charro beans or your favorite style of beans

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.