Sunday Supper {Sour Cream Chicken Enchiladas}

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

Source: Magnolia Table

Ingredients:
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

Serve with:
Mexican Rice
Canned charro beans, or other seasoned beans

  1. Position oven rack in the top third of the oven and preheat to 350. Spray a 9x13x3″ dish with vegetable oil.
  2. In a large bowl, whisk together the enchilada sauce, chicken soup and sour cream.  Spread about 1/2 cup in the baking dish.
  3. In a medium bowl, combine the chicken and chiles.
  4. Set aside 2 cups mozzarella for the topping.
  5. 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.
  6. Pour the remaining sauce over the top.  Bake 20 minutes.  Remove from oven and top with mozzarella.  Bake until cheese melts, about 15 minutes.
  7. Once plated, top with tomatoes, cilantro and lime wedges.  Serve with rice and beans.

Notes:

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)

Sunday Suppers | School Night Suppers  |  Air Fryer Fridays  |  Instant Pot Eats

DIXIE DELIGHTS DELIVERED

14 thoughts on “Sunday Supper {Sour Cream Chicken Enchiladas}

    1. I thought so. And I don’t say that to be mean or uppity. I mean y’all see that we eat some junk here. But when I’m making a full on meal I just prefer to have as many real ingredients as possible. Cheese? I’m in! Velveeta? Not so sure about that! :-)

  1. Praise for the honesty! I perused this cookbook while shopping. I was turned off by the Velveeta. Who cooks with that ingredient on a regular basis? I think the reason it’s getting rave reviews is due to having so many fans from the show. I think there are a few in there that looked appealing. But, they were things I already make without a recipe.

    1. I was surprised, honestly. She does have a ton of fans – I’m a fan – so I was a little scared to call out the velveeta. Lol.

  2. I can understand your critique. Ina is what I call a “clean cook” like me. I don’t use processed or complicated ingredients. But many of my mom’s club moms use velveeta and creamed soups and I just love them everytime!

  3. I am like you and don’t like cans of cream of chicken soup. Instead I buy 12 oz. cartons of Pacific brand organic Cream of Chicken condensed soup to substitute for the canned soup. Better ingredients in this and nothing to pick out! I find them at Ralph’s (Kroger) or Whole Foods. The Enchiladas look good and I will make them. Do you have the cookbook “What’s Gaby Cooking” by Gaby Dalkin. It’s California cooking at it’s finest and lots of fresh ingredients! Her Chicken Parmesan Pappardelle is my favorite.

  4. One of my favorite breakfast recipes uses processed sliced cheese, and one of my girlfriends just has a fit. “It’s not even real cheese!” And she’s right, but it sure melts nicely over my eggs and hashbrowns. :) You need a weighted bookmark. I bought one once at a kitchen store, and it will do the trick to keep your book open.

  5. I love your honest reviews (even of Disney–you give your honest feedback, and so I trust you and the brand you are builidng.) The reviews on amazon echo your concerns about processed food and the book not staying open. We call all still love Joanna, but we don’t have to love Velveta

  6. I make a hashbrown casserole and a chicken and dumplings recipe that call for cream of chicken soup. I’m not a fan of those chunks either, so I substitute whole cream in my chicken and dumplings, and I will use cream of celery, or just whole cream in the casserole. I make a dip with velveeta, but that is about the extent of my use of it. I do kind of feel like a cook book should have more real food ingredients, unless it is marketed as a time saver, or quick fix book. Sandra Lee used to have a show where she used shortcuts on everything. But it was called “Semi-Homemade” You knew up front exactly what you were getting. I appreciate your honest reviews though.

  7. I made the meatloaf from the cookbook and thought it was good! It got rave reviews from my boys and hubby and it calls for real cheese, not velveeta?

  8. I too was disappointed in Joann’s cookbook.
    Cant go wrong with Ina. I have met her in person as sweet as she is on camera.

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