Easy and Delicious Chicken Enchiladas: A Mouthwatering Recipe

Do you crave ultimate comfort food? Indulge yourself in the goodness of Joanna Gaines’ chicken enchiladas. This recipe is all about warm, cheesy deliciousness that will leave you satisfied and craving for more. The best part? It’s incredibly easy to make, making it an ideal weeknight meal. Plus, it yields a generous batch, perfect for feeding a hungry crowd or enjoying leftovers throughout the week.

How to Make Chicken Enchiladas

Let’s dive into the steps of creating these delectable chicken enchiladas.

Chicken Enchilada Image


Before we begin, gather the following ingredients:

  • 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


Now, let’s break down the steps to create these mouthwatering enchiladas.

Step 1: Make the sauce and filling

Start by preheating your oven to 350°F and placing one rack in the top third of the oven. Grease a 13x9x3-inch baking dish with vegetable oil.

In a large bowl, whisk together the green enchilada sauce, cream of chicken soup, and sour cream. Pour 1/2 cup of the sauce into the baking dish.

In another bowl, combine the shredded rotisserie chicken with the diced green chiles. Mix well and set aside.

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Step 2: Assemble the enchiladas

Set aside 2 cups of grated mozzarella cheese for later. Begin assembling the enchiladas by sprinkling some mozzarella on a tortilla, then adding a generous portion of the shredded chicken and chiles. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas, ensuring they fit snugly in a single layer.

Pour the remaining sauce over the filled tortillas.

Step 3: Bake the enchiladas

Bake the enchiladas in the preheated oven, uncovered, for 20 minutes. Remove from the oven and sprinkle the remaining grated mozzarella cheese on top. Return to the oven and bake for an additional 15 minutes or until the cheese has melted and turned golden brown.

Step 4: Garnish and serve

Enchiladas Hero

Once the enchiladas are beautifully golden and bubbling, it’s time to garnish and serve. Sprinkle chopped cilantro over the enchiladas and serve them with diced tomatoes and lime wedges. Pair these delightful enchiladas with Spanish rice and refried beans for a complete indulgent meal.

Our Thoughts

Enchiladas Hero

Joanna Gaines’ chicken enchiladas are undoubtedly a winner. They satisfy and warm your soul, perfect for chilly evenings. These enchiladas have a distinct richness due to the cream of chicken soup, creating a velvety consistency that pairs well with the cheesy goodness.

One tip we suggest is to use slightly less sauce next time. While the creamy sauce is delightful, it does tend to overpower the enchiladas. By reducing the amount of sauce, you can strike the perfect balance of creaminess and flavor. Additionally, try topping the enchiladas with cheese from the beginning of the cooking process. This will allow the cheese to melt and turn golden brown, achieving that irresistible cheesy crust.

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So, next time you’re craving comforting enchiladas, give Joanna Gaines’ recipe a try. You won’t be disappointed! For more mouthwatering recipes and cooking inspiration, visit Rowdy Hog Smokin BBQ.