Sour cream chicken enchiladas from Magnolia Table, Volume 1: A Collection of Recipes for Gathering (page 193) by Joanna Gaines and Marah Stets

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mexican rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • casey_mu301h on March 10, 2026

    Needed more spice, red onion, and corn to improve.

  • Singleta417 on September 21, 2025

    I am always looking for a new enchilada recipe and I thought I would give Joanna a try. I know what she was going for which is a very popular Tex Mex dish here in Central Texas, however for me this fell flat to the point of disastrous. I followed the recipe exactly even against my intuition (though I admit I only put in half of the sour cream, thank goodness.) The ratio of enchilada sauce to actual enchiladas is way too much. I don't think the condensed chicken soup is needed. I did like the filling though and would suggest using corn tortillas (but that is my preference when it comes to enchiladas). Overall, I would not make this again. I will say in cooking through this book I am seeing odd ratios and recipes not being really balanced but I will keep testing them out but also trusting my instincts.

  • averythingcooks on November 23, 2024

    Somehow, a can of cream of chicken soup was purchased and never used but I then remembered this recipe. I scaled it to 1/3 (6 small tortillas) which was lots for the 2 of us - no way I was also making the suggested rice & bean dishes. I used a fairly hot home canned tomatillo salsa, roasted anaheims from the freezer and added corn & black beans to the filling. Mozzarella seemed like an odd choice so I used a mix of Monterey Jack & cheddar. The result was a very tasty pan of food. As I also have a use for the rest of the can & am unlikely to buy another, I'm not sure I would repeat but as I said...we thought these enchiladas were pretty good :)

  • anya_sf on September 25, 2021

    Not remotely authentic, these took me back to my Midwestern childhood. They were easy to make and super filling - 2 per person was a lot. We skipped the rice as we weren't feeding a crowd. The enchiladas were very mild and soft textured; squeezing lime on top definitely perked up the flavor. We had avocado on ours as well, but it kind of got lost.

  • kateiscoooking on May 26, 2020

    I sneered a bit when I saw the cream of chicken soup in the recipe. But, otherwise it sounded great. Well, let me tell you, it got really quiet at our dinner table when we dug into these. Major YUM going on. I made my own salsa verde with roasted tomatillos, cilantro, onion, garlic, lime and cumin. And, our enchiladas were actually in burrito sized tortillas because that's what we had. But, I'd not change a thing. In fact, my hubby commented that not even bacon could improve this dish!

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