Sour Cream Chicken Enchiladas
Published May 6, 2020
- Total Time
- 50 minutes
- Rating
- Comments
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Ingredients
- Cooking spray
- 2(10-ounce) cans mild green enchilada sauce
- 1(10-ounce) can condensed cream of chicken soup
- 1(8-ounce) container sour cream (1 cup)
- 4cups shredded meat from 1 store-bought rotisserie chicken
- 1(4-ounce) can diced green chiles
- 1(14-ounce) bag grated mozzarella cheese (about 3½ cups)
- 10(8-inch) soft flour tortillas
- 1tomato, chopped
- ½cup chopped fresh cilantro
- 1lime, cut into wedges
- Cooked rice (preferably Mexican rice) and seasoned beans (preferably charro beans), warmed, for serving (optional)
Nutritional analysis per serving (6 servings)
1190 calories; 74 grams fat; 34 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 9 grams polyunsaturated fat; 68 grams carbohydrates; 6 grams dietary fiber; 13 grams sugars; 63 grams protein; 2994 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
- Step 2
In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread ½ cup in the baking dish; set aside the remaining 3½ cups creamy enchilada sauce.
- Step 3
In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside.
- Step 4
Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping ⅓ cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping ⅓ cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.
- Step 5
Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. If you’d like it to be a bit browner in spots, you can pop it under the broiler for another minute or two.
- Step 6
Sprinkle enchiladas with tomato and cilantro and pass with lime wedges for squeezing on top. Serve enchiladas with rice and beans, if desired. Store leftovers in a covered container in the refrigerator for up to 4 days; reheat in a 300-degree oven.
Private Notes
Comments
Corn tortillas should briefly be submerged in a pan of warm enchilada sauce before stuffing and rolling. Otherwise, they don't cook completely and soften. Instead, they may just dry out.
One uses flour tortillas for burritos. Use corn tortillas for enchiladas. Mozzarella is for Italian food. Use Monterey Jack. Otherwise a comforting Americanized kind of casserole dish kids enjoy.
OMG, the recipe reminds me of my mum's Tuna ala King from the 1950's- canned tuna and condensed cream of mushroom soup on Wonder Bread toast! What's next, Texas canned fruit cocktail suspended inside jello topped with Reddi-Whip (aerosolized cream). Who knew it stuck to ceilings as well as your ribs?
Just fantastic... Do your corn tortillas and change up everything in the recipe and then come on here and call it terrible... Such a weeknight treat..
I'm from New Mexico, and we like stacked enchiladas with real green chile and corn tortillas and none of the sour cream or canned enchilada sauce nonsense. Mozzarella? Get out of here! But I love this. I've made a few tweaks, like stacking the flour tortillas to make it like an enchilada casserole or lasagna and replacing half the canned enchilada sauce with (canned/bottled) salsa verde. It's still great comfort food. The cheese melts perfectly, and browns for great texture under the broiler.
Don't use the soup or sour cream - use 1 bricks of cream cheese. Delish!