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Joanna Gaines Chicken Enchiladas

Joanna Gaines Chicken Enchiladas: Comfort Food Bliss

Experience comfort food bliss with Joanna Gaines Chicken Enchiladas, a delightful and creamy dish perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 8 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 cups cooked shredded chicken rotisserie chicken is perfect for convenience
  • 8 medium flour tortillas or corn tortillas, warm them first to avoid breaking
  • 2 cups Monterey Jack cheese shredded, can substitute with mozzarella or pepper jack
  • 1 cup cheddar cheese shredded, enhances the dish
For the Sauce
  • 3 tablespoons butter adds richness to the creamy sauce
  • 3 tablespoons all-purpose flour used to thicken the sauce
  • 2 cups chicken broth low-sodium options available
  • 1 cup sour cream low-fat version is a lighter alternative
  • 1 can (4 oz) green chilies drained, introduces mild heat
For Seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
For Assembly
  • 1 tablespoon olive oil to grease the baking dish

Equipment

  • 9x13-inch baking dish
  • medium saucepan
  • large mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
  2. In a large mixing bowl, combine cooked shredded chicken with garlic powder, onion powder, salt, black pepper, and 1 cup of shredded Monterey Jack cheese.
  3. Lay a flour tortilla flat, add a scoop of the chicken mixture in the center, and roll tightly. Place seam side down in the baking dish. Repeat with all tortillas.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour for about one minute, then gradually add chicken broth while stirring until smooth.
  5. Lower heat and whisk in sour cream and green chilies into the thickened sauce, mixing until creamy and smooth.
  6. Pour the creamy sauce evenly over the rolled enchiladas in the baking dish.
  7. Sprinkle remaining shredded cheddar cheese and Monterey Jack cheese over the top of the enchiladas.
  8. Bake for 20 to 25 minutes until cheese is melted and lightly golden. Let rest for 5 minutes before serving.

Nutrition

Serving: 1enchiladaCalories: 400kcalCarbohydrates: 32gProtein: 25gFat: 22gSaturated Fat: 11gCholesterol: 100mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 20mgIron: 8mg

Notes

Prep ahead by preparing filling and sauce in advance. Customize with additional veggies or different cheese combinations.

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