why make this recipe
Joanna Gaines Chicken Enchiladas are a great choice for a family meal. They are creamy, cheesy, and packed with flavor. This dish is easy to prepare and is perfect for any occasion, whether it’s a weeknight dinner or a weekend gathering. The combination of shredded chicken, cheese, and a rich creamy sauce makes these enchiladas a crowd-pleaser. Plus, they can be made ahead of time, so you can enjoy more time with your family and friends.
how to make Joanna Gaines Chicken Enchiladas
Ingredients:
- Cooked shredded chicken – 3 cups
- Flour tortillas – 8 medium
- Butter – 3 tablespoons
- All-purpose flour – 3 tablespoons
- Chicken broth – 2 cups
- Sour cream – 1 cup
- Green chilies – 1 can (4 oz, drained)
- Monterey Jack cheese – 2 cups (shredded)
- Cheddar cheese – 1 cup (shredded)
- Garlic powder – 1 teaspoon
- Onion powder – 1 teaspoon
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Olive oil – 1 tablespoon
Directions:
Preheat the Oven: Start by preheating your oven to 350°F (175°C).
Prepare the Chicken Filling: In a large bowl, mix together the cooked shredded chicken, onion powder, garlic powder, salt, and black pepper.
Fill the Tortillas: Take a tortilla and place a generous amount of chicken filling in the center. Roll it up and place it seam-side down in a greased baking dish. Repeat this for all tortillas.
Make the Creamy Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about a minute. Gradually whisk in the chicken broth, cooking until the mixture thickens.
Add Sour Cream and Chilies: Remove the sauce from heat and stir in the sour cream and green chilies until well combined.
Pour Sauce Over Enchiladas: Pour the creamy sauce over the rolled tortillas in the baking dish, covering them completely.
Add Cheese on Top: Sprinkle the Monterey Jack cheese and cheddar cheese over the sauce.
Bake Until Golden: Place the dish in the oven and bake for about 25 minutes or until the cheese is bubbly and golden brown.
how to serve Joanna Gaines Chicken Enchiladas
Serve the enchiladas hot, straight out of the oven. You can garnish them with fresh cilantro, diced tomatoes, or sour cream if desired. They go well with a side of rice or a simple salad for a complete meal.
how to store Joanna Gaines Chicken Enchiladas
To store leftovers, place the enchiladas in an airtight container and refrigerate. They can be kept for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through, or use a microwave-safe dish to heat them in the microwave.
tips to make Joanna Gaines Chicken Enchiladas
- Use leftover rotisserie chicken for a quicker option.
- Feel free to mix in different vegetables, like bell peppers or corn, for added flavor and nutrition.
- If you like it spicy, add jalapeños to the filling or use spicy cheese.
variation
You can easily make a vegetarian version of these enchiladas by replacing the chicken with black beans, zucchini, or other veggies. This keeps the dish tasty yet completely meat-free.
FAQs
Can I make Joanna Gaines Chicken Enchiladas ahead of time?
Yes! You can assemble the enchiladas and prepare the sauce in advance. Just cover them and refrigerate. Bake them when you’re ready to serve.
Can I freeze these enchiladas?
Absolutely! You can freeze them before or after baking. Just make sure to wrap them well, and they can be stored frozen for up to 3 months.
What can I serve with chicken enchiladas?
Chicken enchiladas pair great with rice, beans, or a fresh salad. You can also serve them with chips and salsa for a nice appetizer.
Print
Joanna Gaines Chicken Enchiladas
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These creamy, cheesy chicken enchiladas are a crowd-pleaser, perfect for family meals and gatherings.
Ingredients
- 3 cups Cooked shredded chicken
- 8 medium Flour tortillas
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Sour cream
- 1 can (4 oz) Green chilies, drained
- 2 cups Monterey Jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- Mix together the cooked shredded chicken, onion powder, garlic powder, salt, and black pepper in a large bowl.
- Fill tortillas with the chicken filling, roll them up, and place seam-side down in a greased baking dish.
- Melt the butter in a saucepan over medium heat and stir in the flour, cooking for about a minute.
- Whisk in the chicken broth gradually, cooking until the mixture thickens.
- Stir in the sour cream and green chilies until well combined.
- Pour the creamy sauce over the rolled tortillas, covering them completely.
- Sprinkle the Monterey Jack and cheddar cheese over the sauce.
- Bake for about 25 minutes or until the cheese is bubbly and golden brown.
Notes
Serve hot with fresh cilantro, diced tomatoes, or sour cream. Pairs well with rice or a salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chicken enchiladas, creamy enchiladas, cheesy enchiladas, family meal, Mexican recipe
