Joanna Gaines Chicken Enchiladas Recipe
Joanna Gaines Chicken Enchiladas Recipe is pure comfort food. This beloved recipe comes from the Magnolia Table. It's creamy, cheesy, and absolutely delicious.
Equipment
- Large Mixing Bowl
- 9x13-inch baking dish
- Medium saucepan
- Measuring cups and spoons
- Cutting Board and Knife
- Wooden Spoon
- Aluminum foilÂ
Ingredients
- 3 cups cooked shredded chicken
- 8 oz cream cheese softened
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 1 can 4 oz diced green chilies
- 1 can 10 oz green enchilada sauce
- 12 small flour tortillas
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F. Grease your 9x13 inch baking dish lightly. Set it aside for later use.
- Mix cream cheese and sour cream together. Add the shredded chicken to the mixture.
- Stir in one cup of Monterey Jack. Add green chilies, garlic powder, and cumin.
- Season with salt and pepper. Mix everything until well combined.
- Pour enchilada sauce into a saucepan. Add chicken broth to thin it out.
- Heat on medium for 2-3 minutes. Stir occasionally until warmed through.
- Warm tortillas for easier rolling. Spread chicken mixture down each tortilla center.
- Roll them up tightly but gently. Place seam-side down in the baking dish. Arrange all enchiladas in a single layer.
- Pour the warm sauce over all enchiladas. Make sure they're completely covered. Sprinkle remaining cheese on top generously.
- Cover dish with aluminum foil. Bake for 25 minutes covered.
- Remove foil and bake 10 more minutes. The cheese should be bubbly and golden.
Notes
- Use rotisserie chicken to save time.
- It's already seasoned and perfectly cooked.
- Let cream cheese soften at room temperature.
- This makes mixing much easier for you.
- Don't overfill your tortillas or they'll break.
- Use fresh tortillas for the best results.
- They roll without cracking or tearing.
- Add jalapeños if you like extra heat.
- Garnish with fresh cilantro and lime wedges.
- Let enchiladas rest 5 minutes before serving.
- This helps them set up nicely.
- Make ahead and refrigerate before baking.