Magnolia Table: Sour Cream Chicken Enchiladas

Hi everyone! I recently bought the Magnolia Table cookbook, and let me tell you, the recipes in it are absolutely delicious! It was a bit tough to pick the first one to try, but I decided on the Sour Cream Chicken Enchiladas, and they were a hit with the whole family, including the kids. The recipe is simple, with just a few ingredients and minimal prep time. I also want to give a big shoutout to my wonderful husband for being an amazing sous chef! I highly recommend having a sous chef - cooking with your spouse and kids is so much fun!

Since this dish turned out so well, I just had to share the recipe with all of you! Trust me, you'll love it and then you'll definitely want to get the book: https://amzn.to/3ym874m (Affiliate Link)

PREP: 20 Minutes

COOK: 35 Minutes

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

• Ten 10-inch soft flour tortillas

• One Tomato diced

• 1/2 cup chopped cilantro

• 1 lime, cut into wedges

Instructions:

1. Preheat the oven to 350 F. Spray a 9 x 13 x 3 inch (deep) baking dish with vegetable oil. I used regular vegetable oil and a paper towel to wipe the dish with since I didn't have the spray and it works perfectly fine.

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 bottom of the baking dish. Set aside the remaining sauce (we added some salt to the mix).

3. In a medium bowl, mix the chicken and green chiles. Set it aside.

4. Set aside 2 cups of mozzarella for topping the dish later.

5. Grab a tortilla, sprinkle some mozzarella, then add the shredded chicken and chiles mix. Tightly roll the tortillas and place them seam side down in the baking dish.

6. Keep going until all the tortillas have been rolled and added to the dish.

7. Pour the remaining sauce over the top of the filled tortillas. We didn't end up using it all, it was a lot. So I suggest only pouring as much as you think you'll like.

8. Bake for 20 minutes

9. Remove from the oven to add the remaining mozzarella on top, then bake for an additional 15 minutes or until the cheese is melted.

10. Top with the cilantro, diced tomatoes, and lime :)

We paired this dish with Mexican rice, which complemented it perfectly. If desired, you can also include a side of your preferred beans. The portion was just right for our family of four, leaving us with leftovers for the next day's lunch, which remained equally delicious.

On busy workdays, we usually opt for quick and simple meals, relying on a few go-to recipes. I'm sure many can relate to this! Finding new meal ideas that are both speedy and budget-friendly can be a challenge. I often seek inspiration and ideas on Pinterest, where my account features a plethora of neatly categorized suggestions for easy browsing. I might get a bit carried away, but I genuinely enjoy it! https://pin.it/61n8yWKgq

Despite my love for digital resources, I also have an appreciation for traditional cookbooks, especially the modern ones available today. Take, for example, the cookbook by Magnolia Table, which offers fantastic recipes suitable for a weekday meal if you have the time or for Sunday meal prep. I highly recommend trying out one of the recipes and getting a copy of the book to explore the other delightful meals it contains!

I hope you all enjoy!

Warmest wishes, Christy