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Joanna Gaines Chicken Enchiladas

Savory Joanna Gaines Chicken Enchiladas for the Family Table

Delight your family with Joanna Gaines Chicken Enchiladas, a comforting, creamy dish perfect for weeknight dinners.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 cups Cooked Shredded Chicken Substitute with rotisserie chicken for quicker prep.
  • 8 pieces Flour Tortillas Corn tortillas can be used, warm them first to prevent breaking.
  • 1 teaspoon Garlic Powder Fresh minced garlic can work as a substitute.
  • 1 teaspoon Onion Powder Finely chopped onion, sautéed first, makes a great alternative.
  • 1 teaspoon Salt Adjust based on your preference.
  • 1/2 teaspoon Black Pepper Freshly ground is preferred for potency.
For the Sauce
  • 3 tablespoons Butter Olive oil can be used for a lighter option.
  • 1/4 cup All-Purpose Flour No substitution recommended for texture.
  • 2 cups Chicken Broth Substitute with vegetable broth for a vegetarian option.
  • 1 cup Sour Cream Greek yogurt can be used for a healthier version.
  • 1 can Green Chilies Jalapeños can be used for a spicier kick.
For the Topping
  • 1 cup Monterey Jack Cheese Mozzarella or pepper jack can provide different flavors.
  • 1 cup Cheddar Cheese No substitution necessary unless preferred.
For Baking
  • 1 tablespoon Olive Oil Cooking spray can also be used as a substitute.

Equipment

  • Oven
  • baking dish
  • Mixing Bowl
  • medium saucepan
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
  2. In a large mixing bowl, combine the cooked shredded chicken, garlic powder, onion powder, salt, black pepper, and 1 cup of Monterey Jack cheese. Stir well.
  3. Take a flour tortilla and lay it flat. Spoon a generous scoop of the chicken mixture into the center, then roll the tortilla tightly, placing it seam side down in the baking dish.
  4. In a medium saucepan over medium heat, melt the butter. Gradually whisk in the all-purpose flour and cook for about 1 minute. Slowly pour in the chicken broth, whisking until smooth.
  5. Reduce the heat to low and stir in the sour cream and green chilies, mixing until fully combined, being careful not to let it boil.
  6. Pour the creamy sauce over the rolled tortillas, ensuring they are completely covered.
  7. Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
  8. Bake for 20 to 25 minutes until the cheese is melted and bubbly. Let it rest for about 5 minutes before serving.

Nutrition

Serving: 1enchiladaCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 720mgPotassium: 420mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 8mg

Notes

For an extra burst of flavor, top with fresh cilantro or avocado slices. Serve with tortilla chips and salsa.

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