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Joanna Gaines Chicken Enchiladas Recipe
Delilah Cooks

Joanna Gaines Chicken Enchiladas Recipe

Joanna Gaines chicken enchiladas are a warm, cheesy, and comforting meal that brings the whole family together. This homemade recipe is easy to prepare and uses simple ingredients you can find in any grocery store.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American, Mexican-Inspired
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken
  • 8 flour tortillas
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 can 10 oz cream of chicken soup
  • 1 cup sour cream
  • 1 can 10 oz enchilada sauce
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro
  • ½ cup sliced green onions for garnish

Method
 

Cooking Instructions
    Prepare the Oven
    1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish so the enchiladas will not stick during baking.
    Cook the Onion and Garlic
    1. Heat olive oil in a skillet. Add onion and garlic. Cook for about five minutes until soft and fragrant.
    Season the Chicken
    1. Add shredded chicken, cumin, chili powder, paprika, salt, and black pepper. Stir well and cook for three minutes.
    Make the Creamy Filling
    1. Transfer the chicken mixture to a bowl. Add sour cream, cream of chicken soup, and half of the cheddar cheese. Mix until everything is combined.
    Fill the Tortillas
    1. Place a generous amount of filling in each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
    Add the Sauce
    1. Pour enchilada sauce evenly over the rolled tortillas. Spread carefully so every enchilada gets covered.
    Top with Cheese
    1. Sprinkle the remaining cheddar cheese and Monterey Jack cheese over the entire dish. Make sure the cheese covers every roll.
    Bake the Enchiladas
    1. Cover with foil and bake for 20 minutes. Remove the foil and bake another 10 minutes until the cheese becomes golden and bubbly.
    Let Them Rest
    1. Remove the baking dish from the oven. Let the enchiladas rest for five minutes before serving for the best texture.
    Garnish and Enjoy
    1. Top with fresh cilantro and sliced green onions. Serve warm with your favorite toppings and enjoy every bite.

    Notes

    • Use rotisserie chicken to save time.
    • Freshly grated cheese melts better than packaged cheese.
    • Warm tortillas before rolling them.
    • Do not overfill the tortillas.
    • Add diced green chilies for extra flavor.
    • Let the enchiladas rest before serving.
    • Cover leftovers quickly to keep them fresh.
    • Taste the filling before assembling.
    • Add extra cheese if you love a richer dish.
    • Use homemade enchilada sauce for even better flavor.