Joanna Gaines Chicken Enchiladas Recipe
This Joanna Gaines Chicken Enchiladas Recipe is cheesy, creamy, and packed with shredded chicken, salsa verde, and melted Monterey Jack for a Tex-Mex feast!
Equipment
- Large mixing bowl
- Baking dish (9x13 inches)
- Saucepan
- Wooden spoon or silicone spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons.
- Aluminum foil (for baking)
- Serving plates or bowls
Ingredients
- 2 cups cooked shredded chicken breast
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese divided
- 1 ½ cups shredded Monterey Jack cheese divided
- 1 cup salsa verde or your favorite enchilada sauce
- 1 small onion finely chopped
- 2 cloves garlic minced
- 8 flour tortillas 8-inch size
- 2 tablespoons olive oil
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh cilantro for garnish optional
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or cooking spray.
Step 2: Cook the Aromatics
- In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft. Stir in the garlic, cumin, and chili powder for another minute to release the flavors.
Step 3: Prepare the Chicken Filling
- In a large mixing bowl, combine the shredded chicken, sautéed onions and garlic, 1 cup cheddar cheese, 1 cup Monterey Jack cheese, sour cream, and half of the salsa verde. Mix until everything is well combined and creamy.
Step 4: Assemble the Enchiladas
- Lay a tortilla flat, spoon ¼ of the chicken mixture into the center, then roll it tightly. Place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Step 5: Top and Bake
- Pour the remaining salsa verde over the top of the enchiladas. Sprinkle with the remaining cheddar and Monterey Jack cheeses. Cover with aluminum foil and bake for 20 minutes.
Step 6: Melt and Brown
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden. Let the enchiladas rest for 5 minutes before serving.
Step 7: Garnish and Serve
- Sprinkle with fresh cilantro if desired and serve hot with a side of Mexican rice or a light salad. Optional: add a dollop of sour cream or a squeeze of lime for extra zing.