Joanna Gaines’ Sour Cream Chicken Enchilada Recipe
Image credit: Justataste on Youtube
The art of rolling tortillas around other foods stretches all the way back to Aztec times in Mexico, where enchiladas got their start. Corn tortillas folded or rolled around tiny fish have long been a customary meal for residents of the Lake Region of the Valley of Mexico. Something that is “in chili” is referred to as a “enchilada” in Spanish. To make enchiladas, you may choose from a wide variety of ingredients such as meats and veggies.
Unlike before when tortillas are made from scratch, there are already quicker ways to make enchiladas. You can now use ready-made soft flour tortillas that can be bought at the grocery store. Joanna Gaines’s sour cream chicken enchilada recipe on Magnolia Network on Youtube is just the perfect one for those who want something quick and easy but still retains the delectable taste of a classic enchilada.
Ingredients:
- Vegetable oil spray
- 2 10-ounce cans mild green enchilada sauce
- 1 10.5-ounce can condensed cream of chicken soup
- 1 8-ounce container sour cream
- 4 cups shredded chicken
- 1 4-ounce can diced green chiles
- 1 14-ounce bag grated mozzarella cheese (about 3 ½ cups)
- 10 10-inch soft flour tortillas
- 1 vine-ripened tomato, cut into ¼-inch dice
- ½ cup chopped fresh cilantro
- 1 lime, cut into wedges
- Mexican Rice for serving
- Canned beans for serving
Directions:
To begin, preheat your oven to 350 degrees, placing the rack in the upper third of the oven, and place the pan in the oven. To coat a 9-by-13-inch deep baking dish with vegetable oil, use a pastry brush.
To make the sauce thicker, combine a large bowl of chicken soup, enchilada sauce, and sour cream in a stand-up mixer until combined. Half of the sauce mixture should be placed on the bottom of the pan. Keep the remainder of the sauce in a separate container.
Mix the chicken and chilies together in a medium-sized mixing basin. Once you’ve swirled everything until it’s evenly covered, remove it from the heat.
Place mozzarella cheese on top of a tortilla. Add a tiny quantity of the chicken mixture to the center of the tortilla and roll it tightly. Seam side up, place the baking dish on top of the tortilla and press down to secure. Repeat the process until the baking dish has reached its maximum capacity. On the dish, there should be no stacking or overlapping of tortillas in any way.
Pour the remaining sauce over the tortillas that have been packed with the meat mixture. To prevent overdoing things, only pour half of the sauce at a time until you are sure that everything had been sufficiently coated with the sauce.
It should take around 20 minutes in the oven. Remove from the oven and top with the remaining mozzarella. Remove from oven and bake for an additional 15 minutes, or until cheese is melted.
