Joanna Gaines’ chicken enchiladas are a creamy, tasty and easy way to feed a crowd.
Risa Lichtman for Taste of Home, Getty Image
Sometimes you just need straight up comfort food. I’m talking chicken and dumplings, fluffy buttermilk biscuits, or anything cheesy and warming from the inside out. Joanna Gaines’ chicken enchiladas are exactly that, and thankfully, they’re incredibly easy to make as a weeknight meal.
The enchiladas also make a generously large batch, so they’re great if you’re looking to feed a hungry crowd, or want leftovers for later in the week.
How to Make Joanna Gaines’ Chicken Enchiladas
- 2 (10 ounce) cans mild green enchilada sauce
- 10.5 ounce can condensed cream of chicken soup
- 8 ounce container sour cream
- 1 store-bought rotisserie chicken, shredded (about 4 cups)
- 4 ounce can diced green chiles
- 14 ounce bag grated mozzarella cheese (about 3-1/2 cups)
- Ten 10-inch soft flour tortillas
- 1 vine-ripened tomato, cut into 1/4-in. dice
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Step 1: Make sauce and filling
Place one of your oven racks in the top third of your oven and preheat to 350°F. Spray a 13x9x3-in. baking dish with vegetable oil.
In a large bowl, whisk together the enchilada sauce, chicken soup and sour cream. Scoop 1/2 cup of sauce into the baking dish.
In another bowl, combine the shredded chicken and the can of green chiles. Mix well and set aside.
Step 2: Assemble enchiladas
Set aside 2 cups of shredded mozzarella for topping the dish. Put the rest in a bowl.
To assemble the enchiladas, sprinkle some mozzarella on a tortilla, then add some shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared pan. Continue with the remaining tortillas, placing them in the dish as they’re finished. Press them up against one another tightly so they fit in a single layer.
Pour the remaining sauce over the filled tortillas.
Step 3: Bake the enchiladas
Bake the enchiladas uncovered for 20 minutes. Remove from the oven and top with the remaining mozzarella. Bake for another 15 minutes or so, until the cheese is melted.
Step 4: Garnish and serve
Risa Lichtman for Taste of Home
Sprinkle the enchiladas with chopped cilantro. Serve with the tomatoes and lime wedges as a garnish, and Spanish rice and refried beans as sides.
Here’s What I Thought
Risa Lichtman for Taste of Home
Joanna Gaines’ chicken enchiladas made for a really delicious and filling meal on a chilly evening. They’re heavier than other green enchiladas because the sauce has almost a roux consistency from the cream of chicken soup, so save this recipe for when you’re really looking to fill up.
Thankfully, they’re also easier to make than other enchilada recipes, where you have to dip each tortilla in the sauce. They’re perfect when you want to save some time. And if you want to make a whole meal of Joanna Gaines’ recipes, you can pair them with one of her favorite sides or desserts.
The biggest change I would make is to use way less sauce next time! It’s deliciously creamy from the sour cream and cream of chicken soup, but ultimately it just makes so much more sauce than is needed and ends up overwhelming the enchiladas. Next time, I will cut the sauce in half, and I know there will still be plenty of creamy, cheesy deliciousness.
The other change I would make is to top the enchiladas with cheese at the beginning of the cooking, instead of halfway through. Topping with cheese from the beginning will give it a chance to melt and brown a bit on top, which is exactly how I like my enchiladas.