Can I use corn tortillas instead of flour tortillas?

You can, but corn tortillas are more likely to tear. If you go that route, warm them first and handle gently. Flour tortillas stay softer with this creamy sauce.

What’s the best chicken to use?

Any cooked shredded chicken works: rotisserie chicken, baked chicken breasts, or even leftover grilled chicken. This Joanna Gaines Chicken Enchiladas Recipe is very forgiving.

How do I store leftovers?

Store in an airtight container in the fridge for 3–4 days . Reheat in the microwave or cover with foil and warm in the oven at 350°F until hot.

Can I freeze these enchiladas?

Yes. Assemble in a freezer-safe dish, wrap well, and freeze up to 2–3 months . Thaw overnight in the fridge, then bake. (You may need a few extra minutes.)

Can I make it spicier?

Absolutely. Add diced jalapeños to the filling, use a spicier green chili can, or sprinkle in cayenne. You’re the boss of the heat level.

Joanna Gaines Chicken Enchiladas Recipe: 8 Cozy, Irresistible Steps

Description

Creamy, cheesy, and pure comfort food, this Joanna Gaines Chicken Enchiladas Recipe is the perfect family-friendly dinner. Tender shredded chicken is wrapped in soft flour tortillas, smothered in a rich sour cream sauce with green chilies, and baked under a blanket of golden melted cheese. Easy enough for weeknights, cozy enough for guests.

Ingredients

Scale

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 (4 oz) can green chilies, drained
2 cups Monterey Jack cheese, shredded (divided)
1 cup cheddar cheese, shredded
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil (for greasing dish)

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Instructions

Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil.
In a large bowl, mix shredded chicken, garlic powder, onion powder, salt, and black pepper. Stir in 1 cup Monterey Jack cheese.
Spoon chicken mixture evenly into each tortilla. Roll tightly and place seam-side down in the baking dish.
In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute.
Slowly whisk in chicken broth. Cook until smooth and slightly thickened.
Reduce heat to low. Stir in sour cream and green chilies until creamy. Do not boil.
Pour sauce evenly over enchiladas.
Sprinkle remaining Monterey Jack and cheddar cheese over the top.
Bake for 20–25 minutes, until cheese is melted and lightly golden.
Let rest 5 minutes before serving.

Notes

Rotisserie chicken works perfectly for a quick shortcut.
Warm tortillas for 15–20 seconds before rolling to prevent cracking.
Can be assembled up to 24 hours in advance and refrigerated before baking.
Freeze unbaked enchiladas for up to 2 months. Thaw overnight before baking.
Add diced jalapeños for extra heat if desired.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican-American

Nutrition

Serving Size: 1–2 enchiladas
Calories: 520 kcal
Sugar: 3 g
Sodium: 890 mg
Fat: 30 g
Saturated Fat: 17 g
Unsaturated Fat: 11 g
Trans Fat: 0.5 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 105 mg