Joanna Gaines Chicken Enchiladas Recipe (Easy & Creamy)
A hearty dish of chicken enchiladas filled with tender shredded chicken, topped with a rich sauce and melted cheese, baked until bubbly and golden.
Equipment
- Large saucepan
- Mixing bowls
- Baking dish (9x13)
- Wooden spoon or whisk
- Oven
Ingredients
- 3 cups cooked shredded chicken (poached, roasted, or rotisserie)
- 12 tortillas (corn or flour, warmed)
- 4 tbsp butter
- ¼ cup flour
- 2 cups chicken broth
- 1 cup sour cream or Greek yogurt
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- ½ cup diced onions or peppers (optional)
- Fresh cilantro or jalapeños for garnish
Instructions
- Prepare chicken: Shred cooked chicken finely for even distribution.
- Make sauce: Melt butter in a saucepan, whisk in flour, then add chicken broth. Stir until thickened. Add sour cream and 1 cup cheese, whisking until smooth.
- Assemble tortillas: Warm tortillas to prevent cracking. Fill each with chicken and a spoonful of sauce. Roll tightly and place seam-side down in a baking dish.
- Top with sauce and cheese: Pour remaining sauce over enchiladas. Sprinkle with the rest of the cheese.
- Bake: Bake at 350°F (175°C) for 25–30 minutes, until cheese is melted and lightly browned.
- Finish: Garnish with cilantro, jalapeños, or diced tomatoes. Serve hot.
Notes
- Use corn tortillas for authentic flavor, or flour tortillas for easier rolling.
- Swap sour cream with Greek yogurt for a lighter version.
- Add vegetables like spinach, peppers, or onions for extra nutrition.
- Assemble ahead of time and refrigerate; bake just before serving.
- Freeze unbaked enchiladas for up to 2 months—bake straight from frozen with extra time.