Equipment
Ingredients
Sauce
- 570 g mild green enchilada sauce
- 285 g condensed cream of chicken soup
- 227 g sour cream
Filling
- 950 g chicken breast, rotisserie-cooked, shredded
- 115 g diced green chiles
Assembly
- 400 g mozzarella cheese, shredded
- 10 flour tortillas, soft
- 5 ml cooking spray
Garnish
- 1 tomato, chopped
- 15 g cilantro, chopped
- 1 lime, wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 870 kcal
- Protein
- 63 g
- Carbohydrates
- 77 g
- Fat
- 36 g
- Fiber
- 1 g
- Sugar
- 4 g
- Sodium
- 1942 mg
- Saturated Fat
- 15 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 177 mg
- Potassium
- 1199 mg
- Calcium
- 716 mg
- Iron
- 8.2 mg
- Magnesium
- 90 mg
- Phosphorus
- 938 mg
- Zinc
- 4.4 mg
- Vitamin A
- 289 mcg
- Vitamin C
- 52 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 3.1 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 1.4 mg
- Vitamin B12
- 1.6 mcg
- Thiamin
- 0.80 mg
- Riboflavin
- 1.02 mg
- Niacin
- 20.6 mg
- Folate
- 166 mcg
- Water
- 277 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 175°C (350°F). Position the oven rack in the top third of the oven.
Apply a light layer of cooking spray to the interior of a 9-by-13-inch baking dish.
In a large bowl, whisk together the green enchilada sauce, cream of chicken soup, and sour cream until the mixture is uniform.
Spread approximately 120ml (0.5 cup) of the sauce mixture across the bottom of the prepared baking dish.
In a medium bowl, combine the shredded chicken and the diced green chiles with their liquid.
Place 30g (2 tbsp) of mozzarella and 80g (1/3 cup) of the chicken mixture onto a tortilla. Roll the tortilla tightly and place it seam-side down in the dish. Repeat for all tortillas.
Pour the remaining sauce over the tortillas and bake at 175°C (350°F) for 20 minutes.
Top with the remaining mozzarella cheese and bake for an additional 15 minutes until the cheese is melted and bubbly.
Top with chopped tomatoes and cilantro. Serve with lime wedges.
Chef's Notes
- For extra flavor, consider sautéing some diced onion and garlic before adding them to the chicken and green chile mixture.
- If you prefer a spicier enchilada, use a hot green enchilada sauce or add a pinch of cayenne pepper to the sauce mixture.
- To prevent tortillas from tearing when rolling, warm them slightly in a dry skillet or microwave before filling.
- Don't overfill the tortillas, as this can make them difficult to roll and cause them to burst during baking.
- Allow the enchiladas to rest for 5-10 minutes after baking before serving. This helps the sauce thicken slightly and makes them easier to serve.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 2 months — Wrap tightly in foil and plastic wrap.
Reheating: Reheat in a 175°C (350°F) oven until the internal temperature reaches 74°C (165°F).
Troubleshooting
Enchiladas are watery or soggy
Cause: Too much sauce was placed at the bottom of the dish or chiles were not drained slightly if very liquid-heavy.
Fix: Bake for an additional 5-10 minutes uncovered to allow moisture to evaporate.
Prevention: Strictly follow the 120ml (0.5 cup) measurement for the base layer of sauce.
Cultural Context
Sour cream chicken enchiladas are a Tex-Mex comfort food staple, evolving from traditional Mexican enchiladas. This creamy, cheese-laden version gained popularity in the United States, particularly in Texas, as a family-friendly and flavorful meal that's easier to prepare than some of its more complex counterparts.
