Description
A rustic, comforting recipe for baked chicken enchiladas inspired by Joanna Gaines’ home-style cooking.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 (10 ounce) can red enchilada sauce
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup water
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 8 corn tortillas
- 2 tablespoons vegetable oil
- Optional toppings: chopped green onion, extra cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a medium bowl, combine the shredded chicken, 1/2 cup of the enchilada sauce, sour cream, 1/2 cup of the Monterey Jack cheese, chili powder, cumin, and garlic powder. Mix until the chicken is evenly coated.
- In a small saucepan, mix the remaining 1/2 cup enchilada sauce with the water. Heat this mixture over medium heat until warm.
- Warm the corn tortillas briefly in the microwave or by dipping them quickly in the warm sauce mixture to make them pliable.
- Dip each tortilla into the warm sauce mixture, coating both sides lightly.
- Fill each tortilla with about 1/4 cup of the chicken mixture and roll it up tightly. Place the rolled enchiladas seam-side down in the prepared baking dish.
- Pour the remaining warm sauce mixture evenly over the rolled enchiladas.
- Sprinkle the remaining 1/2 cup Monterey Jack cheese and all of the cheddar cheese over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Let the enchiladas rest for 5 minutes before serving. Garnish with green onion if desired.
Notes
- For softer tortillas, heat the oil in a small skillet over medium heat. Briefly fry each tortilla for about 10 seconds per side before filling. This helps prevent tearing.
- You can substitute rotisserie chicken for cooked, shredded chicken to save time.
- If you prefer a spicier flavor, add a pinch of cayenne pepper to the chicken filling mixture.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 1
- Carbohydrates: 30
- Fiber: 4
- Protein: 30
- Cholesterol: 90