Joanna Gaines Chicken Enchiladas: Cheesy Comfort for Family Nights

Discover Joanna Gaines Chicken Enchiladas, a comforting dish perfect for family nights with creamy sauce and tender chicken.

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Prep Time 15

Cook Time 25

Resting Time 5

Total Time 45

Servings: 8 enchiladas

Course: Dinner

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

3 cups Cooked Shredded Chicken Use rotisserie chicken for quick prep.
1 teaspoon Garlic Powder Enhances flavor and adds depth.
1 teaspoon Onion Powder Adds aromatic sweetness.
1 teaspoon Salt Balances flavors in the filling.
0.5 teaspoon Black Pepper Adds a mild heat.
1 cup Monterey Jack Cheese, shredded Provides creaminess and melt to the filling.

For the Enchiladas

8 medium Flour Tortillas Corn tortillas can be used for a gluten-free option; warm them first to avoid breaking.

For the Creamy Sauce

3 tablespoons Butter Can be replaced with olive oil for a lighter version.
3 tablespoons All-Purpose Flour Thickens the sauce; gluten-free flour can be used as a substitute.
2 cups Chicken Broth Adds depth and richness to the sauce; vegetable broth is an alternative for a vegetarian option.
1 cup Sour Cream Gives creaminess to the sauce; low-fat sour cream can be used for a healthier option.
1 can (4 oz) Green Chilies, drained Adds a mild kick to the sauce; use jalapeños for extra heat if desired.

For the Topping

1 cup Cheddar Cheese, shredded Optional to mix cheeses according to taste preference.
1 tablespoon Olive Oil For greasing the baking dish.

Equipment

Oven
baking dish
Mixing bowl
Saucepan

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with 1 tablespoon of olive oil.
In a large mixing bowl, combine 3 cups of cooked shredded chicken, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and ½ teaspoon of black pepper. Fold in 1 cup of shredded Monterey Jack cheese.
Lay 8 medium flour tortillas flat and spoon about ⅓ cup of the chicken filling into each tortilla. Roll them up tightly and place seam-side down in the greased baking dish.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour for about one minute. Gradually pour in 2 cups of chicken broth, stirring constantly until the sauce thickens and bubbles for about 4-5 minutes.
Lower the heat and stir in 1 cup of sour cream and 1 can of drained green chilies until smooth.
Pour the creamy sauce evenly over the enchiladas in the baking dish.
Sprinkle remaining 1 cup of shredded Cheddar cheese on top. Bake for 20-25 minutes until cheese is golden and bubbly.
Let the enchiladas rest for 5 minutes before serving.

Nutrition

Serving: 1enchiladaCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Prepare the chicken and sauce a day in advance to save time. Warm tortillas before filling to prevent tearing. Experiment with different cheeses for varied flavors.

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