Do you love warm, cheesy comfort food? Then this Joanna Gaines Chicken Enchiladas Recipe is for you. It is a family favorite that feels like a big hug.
I first tried making this on a busy Tuesday night. The house smelled amazing within minutes! This recipe is simple, creamy, and perfect for sharing.
If you want to know how to make Joanna Gaines Chicken Enchiladas, you are in the right place. Let’s get cooking together!
What Makes This Joanna Gaines Chicken Enchiladas Recipe Special
This recipe stands out because it uses sour cream and green chilis. Most enchiladas use a red sauce. However, this white sauce is rich and tangy. It is not too spicy, so kids usually love it.
Joanna Gaines is known for her cozy, farmhouse style. This dish fits that vibe perfectly. It uses simple ingredients you can find at any local grocery store. It is the ultimate “fix it and forget it” kind of comfort meal.
Equipment List
- Large mixing bowl
- 9×13 inch baking dish
- Whisk or large spoon
- Measuring cups and spoons
- Aluminum foil
- Non-stick cooking spray
Recipe Overview
- Recipe Name: Joanna Gaines Chicken Enchiladas
- Servings: 6-8 people
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Course: Main Course
- Cuisine: Tex-Mex / American
- Calories: 450 kcal per serving
Ingredients You Need for Joanna Gaines Chicken Enchiladas Recipe
- 4 cups shredded cooked chicken (rotisserie chicken works best)
- 2 cans (10 oz each) condensed cream of chicken soup
- 1 container (8 oz) sour cream
- 1 can (4 oz) diced green chilis
- 10 to 12 soft flour tortillas (taco size)
- 2 cups shredded Mexican blend cheese
- 1/2 cup heavy cream (optional for extra richness)
- Fresh cilantro for garnish
- Cooking spray
Step-by-Step Guide
1. Preheat and Prep
First, preheat your oven to 350°F. Lightly spray your 9×13 baking dish with cooking spray. This prevents the tortillas from sticking to the bottom. Shred your chicken if you haven’t already.
2. Mix the Creamy Sauce
In a large bowl, combine the soup, sour cream, and green chilis. Whisk them until the mixture is smooth. This is the heart of the Ingredients for Joanna Gaines Chicken Enchiladas. It creates the magic.
3. Combine Chicken and Sauce
Add about two cups of your sauce to the shredded chicken. Stir it well so every piece of chicken is coated. This keeps the meat moist while it bakes in the oven.
4. Fill the Tortillas
Lay a tortilla flat on a clean surface. Spoon about three tablespoons of the chicken mixture into the center. Roll it up tightly like a small cigar. Repeat this for all tortillas.
5. Arrange in the Dish
Place each rolled tortilla seam-side down in the prepared baking dish. Pack them in tightly next to each other. This helps them stay rolled up without using any toothpicks or ties.
6. Add the Toppings
Pour the remaining creamy sauce over the top of the tortillas. Spread it evenly with a spoon. Sprinkle the shredded cheese over everything. Add the heavy cream now if you want it extra saucy.
7. Bake Until Bubbly
Cover the dish with aluminum foil. Bake for about 15 minutes. Remove the foil and bake for another 5 minutes. The cheese should be melted and bubbling beautifully on the edges.
8. Garnish and Serve
Take the dish out of the oven. Let it sit for five minutes before serving. Sprinkle fresh cilantro over the top for color. This makes the dish look like a professional chef made it.
Expert Tips & Variations
- Use Rotisserie Chicken: It saves time and adds a lot of pre-seasoned flavor.
- Corn Tortillas: You can use corn instead of flour. Just warm them first so they do not crack.
- Add Beans: Mix in black beans or corn with the chicken for extra texture.
- Spicier Kick: Add chopped jalapeños to the sauce if you like a bit of heat.
- Cheese Choice: Sharp cheddar or Monterey Jack are great substitutes for the Mexican blend.
Interesting Facts About Chicken Enchiladas
Did you know the word “enchilada” comes from the Spanish word “enchilar”? It literally means “to add chili pepper to.” While traditional versions are very spicy, this version is mild.
Enchiladas have been around since the time of the Aztecs. They used to wrap fish in corn tortillas. Today, they are a staple of Tex-Mex cuisine. Joanna Gaines helped make this specific white-sauce version very popular across the United States.
Perfect Dishes to Serve With Chicken Enchiladas
These enchiladas are very rich, so light sides work best. A simple green salad with lime dressing is perfect. You could also serve Mexican street corn or “Elote” on the side.
Cilantro lime rice is another classic choice. For an appetizer, try chips with fresh chunky salsa. If you want something sweet after, fried churros are a wonderful treat.
Storage and Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: You can freeze the unbaked dish for up to 2 months. Thaw it overnight before baking.
- Microwave: Reheat individual portions for 1-2 minutes until the center is hot.
- Oven Reheating: Place in a dish at 300°F covered with foil. This keeps the tortillas from getting tough.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Total Fat | 22g |
| Cholesterol | 85mg |
| Sodium | 980mg |
| Total Carbs | 34g |
| Protein | 28g |
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Health Benefits
This Joanna Gaines Chicken Enchiladas Recipe provides a good amount of protein from the chicken. Protein is essential for muscle repair and energy.
The green chilis contain Vitamin C, which supports your immune system. If you use flour tortillas, you get energy-providing carbohydrates.
To make it healthier, you can use low-fat sour cream. You can also add spinach into the chicken mix. This adds fiber and vitamins without changing the delicious creamy taste.
FAQs about Joanna Gaines Chicken Enchiladas Recipe
Can I make these enchiladas ahead of time? Yes, you can assemble them the night before. Keep them covered in the fridge. Just add 10 minutes to the baking time when you are ready to cook them.
What if I don’t have cream of chicken soup? You can use cream of mushroom or cream of celery soup instead. It will change the flavor slightly, but it will still be very creamy and delicious.
Why did my tortillas get soggy? Tortillas can get soggy if there is too much liquid. Make sure to drain your green chilis well. Using flour tortillas usually results in a softer texture than corn.
How do I shred chicken easily? The easiest way is using a stand mixer with the paddle attachment. You can also use two forks to pull the warm meat apart on a cutting board.
Final Thoughts
Making this Joanna Gaines Chicken Enchiladas Recipe is a total joy. It is simple enough for a weeknight but tasty enough for guests.
I hope this becomes a staple in your kitchen like it is in mine. The creamy sauce and melted cheese never disappoint. It is truly the ultimate comfort meal for any season.
Don’t forget to share a plate with someone you love. Happy cooking, and enjoy every single bite of your homemade Tex-Mex feast!
Joanna Gaines Chicken Enchiladas Recipe
Ingredients
- 4 cups shredded cooked chicken rotisserie chicken works best
- 2 cans 10 oz each condensed cream of chicken soup
- 1 container 8 oz sour cream
- 1 can 4 oz diced green chilis
- 10 to 12 soft flour tortillas taco size
- 2 cups shredded Mexican blend cheese
- 1/2 cup heavy cream optional for extra richness
- Fresh cilantro for garnish
- Cooking spray
Instructions
Preheat and Prep
- First, preheat your oven to 350°F. Lightly spray your 9×13 baking dish with cooking spray. This prevents the tortillas from sticking to the bottom. Shred your chicken if you haven’t already.
Mix the Creamy Sauce
- In a large bowl, combine the soup, sour cream, and green chilis. Whisk them until the mixture is smooth. This is the heart of the Ingredients for Joanna Gaines Chicken Enchiladas. It creates the magic.
Combine Chicken and Sauce
- Add about two cups of your sauce to the shredded chicken. Stir it well so every piece of chicken is coated. This keeps the meat moist while it bakes in the oven.
Fill the Tortillas
- Lay a tortilla flat on a clean surface. Spoon about three tablespoons of the chicken mixture into the center. Roll it up tightly like a small cigar. Repeat this for all tortillas.
Arrange in the Dish
- Place each rolled tortilla seam-side down in the prepared baking dish. Pack them in tightly next to each other. This helps them stay rolled up without using any toothpicks or ties.
Add the Toppings
- Pour the remaining creamy sauce over the top of the tortillas. Spread it evenly with a spoon. Sprinkle the shredded cheese over everything. Add the heavy cream now if you want it extra saucy.
Bake Until Bubbly
- Cover the dish with aluminum foil. Bake for about 15 minutes. Remove the foil and bake for another 5 minutes. The cheese should be melted and bubbling beautifully on the edges.
Garnish and Serve
- Take the dish out of the oven. Let it sit for five minutes before serving. Sprinkle fresh cilantro over the top for color. This makes the dish look like a professional chef made it.
Notes
- Use Rotisserie Chicken: It saves time and adds a lot of pre-seasoned flavor.
- Corn Tortillas: You can use corn instead of flour. Just warm them first so they do not crack.
- Add Beans: Mix in black beans or corn with the chicken for extra texture.
- Spicier Kick: Add chopped jalapeños to the sauce if you like a bit of heat.
- Cheese Choice: Sharp cheddar or Monterey Jack are great substitutes for the Mexican blend.