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Joanna Gaines Chicken Enchiladas

Savor Joanna Gaines Chicken Enchiladas for Cozy Family Nights

Enjoy Joanna Gaines Chicken Enchiladas, a comforting dish perfect for family dinners packed with flavor and easy preparation.
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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 use rotisserie chicken for convenience
  • 1 teaspoon garlic powder brings savory depth to the filling
  • 1 teaspoon onion powder complements the garlic well
  • 1 teaspoon salt essential for enhancing flavors
  • ½ teaspoon black pepper adds a gentle hint of spiciness
  • 2 cups Monterey Jack cheese, shredded offers gooey texture
For the Tortillas
  • 8 medium flour tortillas great for wrapping, or use corn tortillas for a gluten-free option
For the Creamy Sauce
  • 3 tablespoons butter lends richness and flavor
  • 3 tablespoons all-purpose flour thickens the sauce; gluten-free flour can be used as a substitute
  • 2 cups chicken broth forms a flavorful sauce base
  • 1 cup sour cream provides a creamy texture to the sauce
  • 1 can green chilies, drained adds a mild heat; feel free to swap for jalapeños for extra spice
For the Toppings
  • 1 cup cheddar cheese, shredded enhances the flavor profile
  • 1 tablespoon olive oil used to grease the baking dish

Equipment

  • 9x13-inch baking dish
  • Medium bowl
  • medium saucepan

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 medium bowl, combine the cooked shredded chicken, garlic powder, onion powder, salt, black pepper, and shredded Monterey Jack cheese until well mixed.
  3. Lay out the flour tortillas and fill each with the chicken mixture, rolling them tightly and placing them seam-side down in the baking dish.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour to form a paste, then gradually add chicken broth, whisking until thickened. Mix in sour cream and green chilies until smooth.
  5. Pour the creamy sauce evenly over the rolled tortillas in the baking dish.
  6. Sprinkle shredded Monterey Jack cheese and cheddar cheese on top of the sauced enchiladas.
  7. Bake for 20-25 minutes until the cheese is melted and bubbly. Let rest for about 5 minutes before serving.

Nutrition

Serving: 1enchiladaCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 22gSaturated Fat: 12gCholesterol: 80mgSodium: 900mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 15IUVitamin C: 4mgCalcium: 20mgIron: 5mg

Notes

Use rotisserie chicken for quicker prep. Customize with additional vegetables or alternate seasoning as desired.

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