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Joanna Gaines Chicken Enchiladas

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Comforting chicken enchiladas filled with shredded chicken, cheese, and a creamy sauce, baked to perfection.

Ingredients

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  • 3 cups cooked chicken breast (shredded)
  • 8 medium-sized flour tortillas
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • 1 small onion (finely chopped)
  • 2 garlic cloves (minced)
  • 1 small can diced green chilies
  • ½ cup chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • Fresh cilantro (optional, for garnish)

Instructions

  1. Preheat the oven to 350°F and prepare the baking dish by lightly coating it with olive oil.
  2. Add the olive oil to a skillet over medium heat. Sauté the chopped onion until translucent, about 3-5 minutes.
  3. Include the minced garlic and cook for another minute until fragrant.
  4. Combine the shredded chicken, sautéed onion, garlic, green chilies, cumin, chili powder, salt, and pepper in a large mixing bowl. Mix well to ensure the spices coat the chicken evenly.
  5. Whisk together the cream of chicken soup, sour cream, and chicken broth in a separate bowl until smooth.
  6. Spoon about ¼ cup of the chicken filling into the center of a tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with all tortillas.
  7. Pour the creamy sauce over the filled tortillas and sprinkle the cheddar and Monterey Jack cheese on top.
  8. Bake the enchiladas in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
  9. Remove from the oven and let the enchiladas rest for a few minutes. Garnish with fresh cilantro if desired.

Notes

Feel free to customize the cheese and spices according to your tastes. Letting the enchiladas rest after baking allows the flavors to meld.

Nutrition

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