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Delicious Chicken Enchiladas from Joanna Gaines' recipe, served on a plate

Joanna Gaines Chicken Enchiladas

These delicious Chicken Enchiladas feature a creamy filling topped with zesty salsa and gooey cheese, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups shredded cooked chicken
  • 1 cup cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • Salt and pepper to taste Salt and pepper
For Assembly
  • 8-10 pieces flour tortillas
  • 1 cup salsa

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine shredded chicken, cream of chicken soup, sour cream, a portion of the shredded cheese, garlic powder, onion powder, chili powder, salt, and pepper.
  3. Spread a thin layer of salsa at the bottom of a baking dish.
  4. Fill each tortilla with the chicken mixture, roll them up, and place seam side down in the baking dish.
  5. Pour the remaining salsa over the enchiladas and top with the remaining cheese.
Baking
  1. Bake for 25-30 minutes until heated through and the cheese is bubbly.
Serving
  1. Serve warm and enjoy!

Notes

Store leftover enchiladas in the refrigerator for up to 3 days or freeze them for up to 2 months. For best results, use pliable tortillas and consider customizing the spice level or cheese variety to personal preference.
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