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Joanna Gaines Chicken Enchiladas

Creamy Joanna Gaines Chicken Enchiladas for Cozy Nights

Enjoy these comforting Joanna Gaines Chicken Enchiladas, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 cups Cooked Shredded Chicken Substitute with rotisserie chicken for quicker prep.
  • 8 pieces Flour Tortillas Corn tortillas can be used if warmed first.
  • 1 teaspoon Garlic Powder Fresh garlic works well too.
  • 1 teaspoon Onion Powder Consider using chopped onions for added texture.
  • 1 teaspoon Salt Adjust to suit your taste.
  • 1/2 teaspoon Black Pepper Optional, reduce for a milder flavor.
  • 2 cups Monterey Jack Cheese Substitute with mozzarella or pepper jack.
  • 1 cup Cheddar Cheese Try a blend of cheeses for extra flavor.
Sauce
  • 4 tablespoons Butter Can be replaced with olive oil.
  • 1/4 cup All-Purpose Flour Whole wheat flour is a healthier alternative.
  • 2 cups Chicken Broth Use vegetable broth for a vegetarian version.
  • 1 cup Sour Cream Greek yogurt is a healthier option.
  • 1 can Green Chilies Use jalapeños for more heat.
Assembling and Baking
  • 1 tablespoon Olive Oil Any cooking oil can be used.

Equipment

  • 9x13-inch baking dish
  • Saucepan
  • mixing bowl

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with olive oil.
  2. In a mixing bowl, combine cooked shredded chicken, garlic powder, onion powder, salt, black pepper, and 1 cup of Monterey Jack cheese.
  3. Lay flour tortillas flat, fill with the chicken mixture, and roll tightly. Place seam side down in the baking dish.
  4. In a saucepan, melt butter over medium heat, add flour and whisk until light golden. Gradually add chicken broth, whisk until smooth and thickened.
  5. Lower the heat, stir in sour cream and green chilies until smooth. Avoid boiling.
  6. Pour the creamy sauce over the enchiladas, ensuring they are well coated. Sprinkle remaining cheeses on top.
  7. Bake in the oven for 20 to 25 minutes until cheese is golden. Let rest for 5 minutes before serving.

Nutrition

Serving: 1enchiladaCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

These enchiladas are perfect for meal prep; store leftovers in the fridge or freezer.

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