Just as soon as my Magnolia Table cookbook arrived I was chomping at the bit to use it. My very first recipe was Sour Cream Chicken Enchiladas and it was a huge hit. We loved them!! They weren’t too hard to make, they were delicious and hearty and they reheated beautifully for leftovers the next night.
Sour Cream Chicken Enchiladas
2 – 10 oz. cans mild green enchilada sauce
10.5 oz can condensed cream of chicken soup
8 oz sour cream
4 cups shredded chicken (see below)
4 oz can diced green chiles
14 oz bag shredded mozzarella (3.5 cups)
10 – 10″ soft flour tortillas
1 vine ripe tomato, diced
1/2 cup fresh cilantro, chopped
1 lime, cut in wedges
Canned charro beans, or other seasoned beans
- Position oven rack in the top third of the oven and preheat to 350. Spray a 9x13x3″ dish with vegetable oil.
- In a large bowl, whisk together the enchilada sauce, chicken soup and sour cream. Spread about 1/2 cup in the baking dish.
- In a medium bowl, combine the chicken and chiles.
- Set aside 2 cups mozzarella for the topping.
- Sprinkle some of the remaining mozzarella on a tortilla, add some of the chicken mixture. Tightly roll up and place seam side down in the prepared dish. Continue with rest of ingredients. Push them up against each other tightly in the pan until everything fits in a single layer.
- Pour the remaining sauce over the top. Bake 20 minutes. Remove from oven and top with mozzarella. Bake until cheese melts, about 15 minutes.
- Once plated, top with tomatoes, cilantro and lime wedges. Serve with rice and beans.
I did make Joanna’s Mexican Rice from the cookbook but I didn’t find it to be any better than the packaged rice mixes at the grocery store.
I hate the chunks of chicken in cream of chicken soup so I picked them out. Every time I do that I remember that Mother said you can sub cream of mushroom or cream of celery. I don’t cook with a lot of condensed soups so I forget until in the throes of it. My boys think I am odd. I’ll own that.
Flavorful Chicken for Recipes
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350º for 45 minutes.
Cool, then chop or slice to use in your recipes.
Honey Lime Chicken Enchiladas
One of our other all time favorite enchilada recipes, with a very different flavor, are these!
Overall, I think I will like the Magnolia Table cookbook. The recipes mostly sound like they will be filling and go a long way in serving my hungry family. Now, at the risk of being ripped to shreds by devout fans, I have two complaints: 1. I wasn’t expecting so many of the dinner recipes to have ingredients like velveeta or cream of chicken soup. 2. The cookbook doesn’t stay open on my counter. It flops shut immediately and I have to weigh it down with canned goods to stay on the desired page. (My ALL TIME favorite cookbook is still Foolproof by Ina Garten.)
If you’ve started using the cookbook, and I know a lot of you have, let us know your favorites so far!! I’ve made a couple of other things that I’ll share soon (more enchiladas and biscuits).
Magnolia Table (affiliate links used)
DIXIE DELIGHTS DELIVERED