Ingredients: |
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 31/2 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
|
Directions: |
Directions:Position an oven rack in the top
third of the oven and preheat the oven
to 350°F. Spray a 9 x 13 x 3-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 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.
Makes 6 servings |
This recipe for Sour Cream Chicken Enchiladas from Magnolia Table is from