Imagine the sun setting on a cool evening, the aroma of warm spices filling your kitchen, as you savor the thought of a comforting meal that invites family and friends to gather around the table. That’s the essence of Joanna Gaines’ Chicken Enchiladas—a creamy, cheesy hug for your soul that’s perfect for those cozy nights when you want a tasty and satisfying dish. It’s become a staple in many homes for a reason—this delicious recipe doubles as an easy weeknight dinner and an inviting way to celebrate life’s little moments.
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- It’s a quick-cooking meal that’s ready in about 45 minutes—perfect for busy weeknights!
- The creamy sauce and melted cheese create a warm, indulgent dish that everyone will love.
- Family-friendly with easily customizable flavors, making it a hit with kids and adults alike.
- Packed with tender cooked chicken, it’s a protein-rich option to fuel your day.
- You can prepare it ahead of time, cutting down on stress when it’s time to eat.
Ingredients You’ll Need for Joanna Gaines Chicken Enchiladas Recipe
To create this flavorful dish, gather the following simple 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
How to Make Joanna Gaines Chicken Enchiladas Recipe
Ready to dive into this cozy creation? Let’s make it together:
Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish for a pampered touch to your enchiladas.
In a large skillet, melt the butter over medium heat. Stir in the flour, cooking for about a minute until it forms a roux, filling your kitchen with that warm, buttery aroma.
Gradually add the chicken broth, whisking until smooth and bubbling—a glorious creamy sauce begins to form.
Add the shredded chicken, along with the garlic powder, onion powder, salt, and black pepper. Stir to combine and let it cook for another 5 minutes, allowing all those flavors to marry beautifully.
Lay your flour tortillas on a flat surface, then fill each one with a generous scoop of the chicken filling. Roll them up snugly and place them seam-side down in the prepared baking dish.
In the same skillet, stir in the sour cream and drained green chilies into the creamy sauce until well blended. It’s truly a creamy dream!
Pour the delicious sauce entirely over the rolled enchiladas in the baking dish, making sure every inch is coated.
Sprinkle the shredded Monterey Jack and cheddar cheese on top, and watch as it transforms into a melty heaven.
Bake for 25-30 minutes, or until the top is golden brown and bubbly, filling your home with an irresistible, warming fragrance.
Variations & Creative Twists
Want to mix things up? Here are some delicious variations to try:
- Spicy Twist: Add jalapeños or a pinch of cayenne pepper for a zesty kick.
- Vegetarian Style: Substitute the chicken with black beans and sautéed bell peppers for a rich, meatless option.
- Toppings Galore: Top with fresh cilantro, diced avocados, or a dollop of guacamole for added freshness.
- Herbed Wonders: Try adding some diced fresh spinach or kale for an extra layer of flavor and nutrition.
Chef Emma’s Helpful Tips
- Make Ahead: You can prepare the chicken filling and roll the enchiladas a day in advance. Just cover and refrigerate; when it’s time to bake, pour the sauce on top and pop them in the oven.
- Ingredient Swaps: Use cooked turkey or beef for different flavor profiles, or substitute sour cream with Greek yogurt for a tangy twist.
- Storage Suggestion: Leftovers can be stored in an airtight container in the fridge for up to 3 days, perfect for meal planning!
Nutrition Information per Serving
- Serving size: 1 enchilada
- Calories: 460
- Carbs: 36g
- Sugar: 2g
- Fat: 23g
- Protein: 27g
- Sodium: 690mg
Frequently Asked Questions
Can I make this ahead? Absolutely! Make the filling and roll the enchiladas in advance for quick baking when you’re ready to eat.
Can I use different ingredients? Yes! Feel free to experiment with turkey or beef instead of chicken, or try different types of cheese.
How do I store leftovers? Store in an airtight container in the fridge for up to 3 days; reheat in the oven or microwave.
How long does it last? These enchiladas are best enjoyed fresh but will last in the fridge for a few days.
Wrapping It Up
There’s nothing quite like a warm dish of Chicken Enchiladas made with love and a sprinkle of creativity. This recipe is special because it invites shared moments around the dining table, filling hearts with bliss and tummies with goodness. Save this Joanna Gaines Chicken Enchiladas Recipe to your Pinterest board so it’s ready when you need a cozy treat! Happy cooking, friend!
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Joanna Gaines Chicken Enchiladas
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: None
Description
Delicious chicken enchiladas with a creamy, cheesy sauce, perfect for cozy nights with family and friends.
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 your oven to 350°F (175°C) and grease a 9×13 baking dish.
- Melt the butter in a large skillet over medium heat. Stir in the flour and cook for about a minute.
- Add the chicken broth gradually, whisking until smooth and bubbly.
- Stir in the shredded chicken, garlic powder, onion powder, salt, and black pepper. Cook for another 5 minutes.
- Lay the flour tortillas on a flat surface and fill each with the chicken filling. Roll them up and place seam-side down in the baking dish.
- Stir the sour cream and green chilies into the creamy sauce until blended.
- Pour the sauce over the rolled enchiladas, coating them well.
- Sprinkle the Monterey Jack and cheddar cheese on top.
- Bake for 25-30 minutes, until golden brown and bubbly.
Notes
For a spicy twist, add jalapeños. Make ahead by preparing the filling a day in advance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 460
- Sugar: 2g
- Sodium: 690mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg
