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Joanna Gaines Chicken Enchiladas

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Delicious and comforting chicken enchiladas topped with a creamy sauce and gooey cheese, perfect for busy weeknights.

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 can of green chilies (4 oz, 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

  1. Mix the cooked shredded chicken, garlic powder, onion powder, salt, and black pepper in a large bowl.
  2. Warm your flour tortillas slightly in the microwave or skillet.
  3. Take the chicken mixture and evenly distribute it among the tortillas, rolling them tightly.
  4. Place the rolled tortillas seam-side down in a greased baking dish.
  5. Make the creamy sauce by melting the butter in a saucepan over medium heat. Add the flour and whisk for about a minute.
  6. Gradually pour in the chicken broth, whisking continuously until the mixture thickens slightly.
  7. Remove the mixture from heat and stir in the sour cream and green chilies until smooth.
  8. Pour the creamy sauce over the enchiladas, ensuring they are well coated.
  9. Sprinkle both the shredded Monterey Jack and cheddar cheese on top.
  10. Bake in the preheated oven for 25-30 minutes or until the cheese is golden and bubbly.

Notes

Allow enchiladas to rest for a few minutes after baking for easier serving.

Nutrition

Find it online: https://sousviderecipe.com/joanna-gaines-chicken-enchiladas-2/