Is there anything more satisfying than a plate of cheesy, gooey chicken enchiladas fresh out of the oven? The aroma of melted cheese and seasoned chicken fills your kitchen, making your mouth water in anticipation. Joanna Gaines, known for her warm and inviting approach to home and food, offers a chicken enchiladas recipe that is not only delicious but also incredibly simple to prepare. With only a handful of ingredients, this dish brings together the creamy goodness of sour cream, the kick from green chilies, and a medley of cheeses that will have everyone at the table asking for seconds.
What sets this recipe apart is its versatility and time-saving aspects. It’s a meal that can be whipped up in under an hour, making it perfect for busy weeknights or casual dinner gatherings with friends and family. Besides being budget-friendly, this dish is sure to please a crowd, making it a staple in your recipe collection. Join me as we dive into Joanna Gaines’ chicken enchiladas recipe, promising comfort and flavor in every bite.
Why Make This Recipe
This chicken enchiladas recipe shines on several levels. First, the rich, savory flavors combine in a way that makes each bite a delightful experience. The melted Monterey Jack and cheddar cheeses create a creamy texture that envelops the tender shredded chicken. You can expect a cherished nod to Mexican cuisine that never fails to satisfy.
Secondly, preparing this dish is a breeze. You can have everything ready to serve in just about 40 minutes, minimizing the mess and time spent in the kitchen. It’s a fantastic option for families looking for quick meal ideas without sacrificing taste or quality.
Lastly, the recipe is easily customizable. You can adjust the spice levels or add in extra veggies, catering to your family’s preferences while still enjoying this classic comfort food staple. Let’s get cooking!
How to Make Joanna Gaines Chicken Enchiladas Recipe
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
Directions
Preheat the Oven: Begin by preheating your oven to 375°F. This ensures a perfectly baked, golden finish on your enchiladas.
Prepare the Chicken Filling: In a large skillet over medium heat, add 1 tablespoon of olive oil and the shredded chicken. Sprinkle in the garlic powder, onion powder, salt, and black pepper. Stir and cook for about 5 minutes until heated through, then remove from heat.
Fill the Tortillas: On a clean surface, lay out each tortilla. Spoon an equal amount of the chicken mixture onto each tortilla and carefully roll them up, placing them seam-side down in a greased 9×13-inch baking dish.
Make the Creamy Sauce: In a saucepan, melt the butter over medium heat. Whisk in the all-purpose flour, cooking for about 1-2 minutes until bubbly. Gradually add the chicken broth while whisking to avoid lumps; cook until thickened (about 5-7 minutes) and remove from heat.
Add Sour Cream and Chilies: Stir in the sour cream and green chilies to the thickened sauce until well combined and creamy.
Pour Sauce Over Enchiladas: Spoon the creamy sauce generously over the filled tortillas in the baking dish, ensuring each enchilada is covered.
Add Cheese on Top: Finally, sprinkle the shredded Monterey Jack and cheddar cheese evenly over the sauce, making it a cheesy delight.
Bake Until Golden: Place the dish in the preheated oven and bake for about 20-25 minutes or until the cheese is bubbly and golden on top.
How to Serve Joanna Gaines Chicken Enchiladas Recipe
These chicken enchiladas are best served hot. For a beautiful presentation, plate the enchiladas neatly and garnish with fresh cilantro, diced tomatoes, or a dollop of sour cream. Pair them with a side of Mexican rice, refried beans, or a fresh salad to complete the meal. A chilled margarita or a light beer would perfectly complement the flavors, making it an ideal choice for casual gatherings or family dinners. Serve with warmth and watch your guests savor every bite!
How to Store Joanna Gaines Chicken Enchiladas Recipe
To store leftovers, place the enchiladas in an airtight container and refrigerate for up to 3-4 days. If you want to freeze the enchiladas, wrap them tightly in plastic wrap and then foil, freezing for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and reheat in the oven at 350°F until warmed through. A microwave can also work but may alter the texture. Always check for taste and smell before consuming leftovers.
Tips to Make Joanna Gaines Chicken Enchiladas Recipe
- Cooked Chicken Shortcut: Use a rotisserie chicken for a quick and convenient alternative to cooking from scratch.
- Tortilla Tip: Warm the tortillas in a dry skillet before filling to make them more pliable.
- Avoid Sticking: Grease the baking dish well to prevent the enchiladas from sticking.
- Cheese Upgrade: Experiment with different types of cheese, like Pepper Jack for a spicy kick.
- Make-ahead Option: Assemble the dish a day before, refrigerate it unbaked, and simply pop it in the oven when ready to serve.
- Consistency Check: The sauce should be thick enough to coat the spoon but not too thick that it doesn’t pour.
- Flavor Boost: Add a dash of cumin or chili powder to the chicken mixture for an extra flavor boost.
- Dietary Adjustment: For a dairy-free version, substitute with cashew cream and dairy-free cheese.
- Leftover Reinvention: Use leftover enchiladas as a filling for burritos or quesadillas to shake things up.
- Sauce Variations: Mix in some taco sauce or salsa for an exciting twist on the creamy sauce.
Variations
Veggie Enchiladas: Substitute shredded chicken with sautéed bell peppers, onions, and zucchini for a fresh take. Add black beans for extra protein and fiber.
Spicy Enchiladas: Incorporate jalapeños or a pinch of cayenne into the filling for a heat-loving variant. Alternate with a spicier cheese blend for an additional kick.
Green Chile Chicken Enchiladas: Use green enchilada sauce instead of the creamy sauce for a tangier flavor profile; top with avocado slices for a fresh finish.
Gluten-Free Enchiladas: Opt for gluten-free tortillas and use a cornstarch slurry to thicken the sauce, ensuring everyone can enjoy this dish.
Sweet and Savory Fusion Enchiladas: Introduce pineapple chunks into the filling or sauce for a sweet twist that beautifully balances with the savory elements.
FAQs
Can I make this ahead of time?
Yes! You can assemble the enchiladas and store them in the refrigerator for up to a day before baking. Just cover them tightly with plastic wrap to keep them fresh.
How do I store leftovers?
Leftovers should be placed in an airtight container and can be stored in the refrigerator for 3-4 days. Make sure they are cooled before sealing.
Can I freeze this dish?
Absolutely! After baking, cool the enchiladas completely, then wrap them tightly in plastic wrap and foil before freezing. They can last for 2 months in the freezer.
What can I substitute for flour tortillas?
Corn tortillas work well if you’re looking for a gluten-free option. Note that they may require a bit of warming in the microwave or briefly in a pan to prevent cracking.
How do I prevent the enchiladas from drying out?
Ensure the sauce is thick enough before baking and cover the dish with foil for the first half of baking to retain moisture. Uncover it for the last few minutes for that golden cheese finish.
Is this recipe friendly for low-carb diets?
To adapt it for a low-carb diet, substitute tortillas with large leaves of cabbage or zucchini slices for a lighter version. You can still use the same delicious filling and sauce.
Can I double/halve this recipe?
Of course! Adjust the quantities of each ingredient as needed. Just make sure to use appropriately sized baking dishes and adjust the cooking time if necessary.
Discovering Joanna Gaines’ chicken enchiladas recipe will bring a bit of wholesome comfort food to your table, delighting family and friends alike. Simple, flavorful, and adaptable, this dish powers through on pleasure without the fuss. Enjoy every cheesy, creamy bite!
Chicken Enchiladas
Ingredients
Main 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
Preparation
- Preheat your oven to 375°F.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat and add the shredded chicken. Sprinkle with garlic powder, onion powder, salt, and black pepper. Stir and cook for about 5 minutes until heated through, then remove from heat.
- On a clean surface, lay out each tortilla. Spoon an equal amount of the chicken mixture onto each tortilla and carefully roll them up, placing them seam-side down in a greased 9×13-inch baking dish.
- In a saucepan, melt the butter over medium heat. Whisk in the all-purpose flour, cooking for about 1-2 minutes until bubbly. Gradually add the chicken broth while whisking to avoid lumps; cook until thickened (about 5-7 minutes) and remove from heat.
- Stir in the sour cream and green chilies into the thickened sauce until well combined.
- Spoon the creamy sauce generously over the filled tortillas in the baking dish, ensuring each enchilada is covered.
- Sprinkle the shredded Monterey Jack and cheddar cheese evenly over the sauce.
- Bake in the preheated oven for about 20-25 minutes until the cheese is bubbly and golden on top.