Magnolia Table’s Chicken Enchiladas
Magnolia Table’s Chicken Enchiladas
Magnolia Table’s Chicken Enchiladas are full of chicken, melty cheese, and creamy green enchilada sauce. Such an easy and delicious go-to for a busy week night with the family, or a crowd-pleasing dish to entertain a large group.
What’s Special about this recipe?
This is Magnolia Table’s Sour Cream Chicken Enchilada recipe (page 193 from their first cookbook). The biggest change I’ve made to the original recipe is to swap the sour cream for greek yogurt. I make this swap in most recipes that call for sour cream- ups the protein, lessens the fat, and, in my opinion, doesn’t change the flavor.
What tortillas are best? I’ve made this recipe so many times with so many different brands and kinds of tortillas- from scratch-made (this recipe is great), to HEB tortillas (God Bless Texas), you can’t go wrong. The recipe calls for rotisserie chicken, so easy!
Try Magnolia Table’s Blueberry muffins– another one of our Magnolia Table favorites!
Ingredients & Supplies
To make Magnolia Table’s Chicken Enchiladas you’ll need the following ingredients:
- Mild green enchilada sauce
- Condensed cream of chicken soup
- Greek yogurt
- Rotisserie chicken
- Diced green chiles
- Shredded mozzarella cheese
- Flour tortillas
- Tomato
- Cilantro
- Lime
To make Magnolia Table’s Chicken Enchiladas you’ll need the following supplies:
- 2 large bowls
- Whisk
- Can opener
- 9×13 pan
- Cutting board
- Chopping knife
Magnolia Table’s Chicken Enchiladas: Let’s get Cooking!
Preheat oven to 350℉, and get out a 9×13 pan. Begin by shredding the chicken by hand. In a large bowl, whisk together the enchilada sauce, chicken soup, and greek yogurt. Spread about ½ cup of the sauce in the bottom of the pan. Set aside the remaining sauce.
In another bowl, combine the shredded chicken, green chiles, and 1 cup of shredded mozzarella. Mix until combined.
Begin assembling enchiladas. With a tortilla in one hand, add a small handful of the chicken/chile mixture. Sprinkle with some mozzarella. Tightly roll up the tortilla and place it seam side down in the 9×13 pan.
Continue process until all the tortillas are filled and placed in the pan. Push the tortillas together as necessary so that all the filled tortillas fit in a single layer.
Pour the remaining sauce over the filled tortillas.
Bake for 20 minutes. Remove from the oven and sprinkle with the remaining ~1 cup of mozzarella cheese. Bake until the cheese is melted, about 15 minutes.
Top each serving with diced tomatoes, chopped cilantro, and a lime wedge. This meal is delicious served with Mexican rice and beans. Enjoy!
Ingredients
Method
- Preheat oven to 350℉, and get out a 9×13 pan. Begin by shredding the chicken by hand. In a large bowl, whisk together the enchilada sauce, chicken soup, and greek yogurt. Spread about ½ cup of the sauce in the bottom of the pan. Set aside the remaining sauce.
- In another bowl, combine the shredded chicken, green chiles, and 1 cup of shredded mozzarella. Mix until combined.
- Begin assembling enchiladas. With a tortilla in one hand, add a small handful of the chicken/chile mixture. Sprinkle with some mozzarella. Tightly roll up the tortilla and place it seam side down in the 9×13 pan. Continue process until all the tortillas are filled and placed in the pan. Push the tortillas together as necessary so that all the filled tortillas fit in a single layer.
- Pour the remaining sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle with the remaining ~1 cup of mozzarella cheese. Bake until the cheese is melted, about 15 minutes.
- Top each serving with diced tomatoes, chopped cilantro, and a lime wedge. This meal is delicious served with Mexican rice and beans. Enjoy!