Mohamed Shili This delicious chicken enchilada recipe by Joanna Gaines is a creamy, cheesy, and comforting meal that’s perfect for busy weeknights. It’s quick to make with rotisserie chicken and pantry staples, offering flexibility to use what you have on hand. The melty mozzarella topping and mild green chiles add a flavorful twist that everyone will love!
Recipe 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
How To Make Chicken Enchiladas?
- Prepare the oven and pan: Preheat your oven to 180°C / 350°F (place the rack in the top third). Spray a 33x23cm / 13×9-inch baking dish with vegetable oil.
- Make the sauce and filling: In a large bowl, whisk together the enchilada sauce, cream of chicken soup, and sour cream. Spread 120ml / ½ cup of the sauce into the baking dish. In another bowl, mix the shredded chicken with the diced green chiles.
- Assemble the enchiladas: Reserve 2 cups / 200g of the grated mozzarella for topping. Sprinkle some mozzarella onto a tortilla, add a portion of the chicken and chile mixture, then roll it up tightly. Place the tortilla seam-side down into the baking dish. Repeat with the remaining tortillas, fitting them snugly in a single layer. Pour the remaining sauce evenly over the rolled tortillas.
- Bake the enchiladas: Bake uncovered for 20 minutes. Remove from the oven, sprinkle the reserved mozzarella on top, and bake for an additional 15 minutes or until the cheese is melted and bubbly.
- Garnish and serve: Sprinkle with chopped cilantro (coriander). Serve warm with diced tomatoes and lime wedges on the side. Pair with Spanish rice and refried beans for a complete meal
Recipe Tips:
- Use fresh rotisserie chicken: Shred the chicken while it’s warm for the best texture and flavor, making it easier to mix with the green chiles.
- Warm the tortillas: Briefly heat the tortillas in the microwave or on a dry pan to prevent them from cracking when you roll them.
- Don’t skip the sauce underneath: Spreading sauce at the bottom of the dish ensures the enchiladas don’t stick and stay moist while baking.
- Pack the enchiladas tightly: Place the rolled tortillas snugly in the pan to keep them intact and evenly coated with sauce.
- Add cheese in stages: Reserving some mozzarella for the final bake ensures a gooey, golden topping that’s irresistible.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover chicken enchiladas cool to room temperature. Then, transfer them to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the enchiladas to cool completely, then place them in a freezer-safe container or wrap them tightly with foil. Freeze for up to 3 months. To thaw, transfer to the refrigerator overnight.
- Reheat: Place a portion of enchiladas on a microwave-safe plate, cover lightly with a microwave-safe lid or wrap, and heat on medium power for 1-2 minutes, checking and stirring if necessary.
Nutrition Facts
- Calories: 268
- Total Fat: 9.9g
- Saturated Fat: 4.1g
- Cholesterol: 31mg
- Sodium: 622mg
- Potassium: 132mg
- Total Carbohydrate: 30g
- Dietary Fiber: 2.2g
- Sugars: 2.4g
- Protein: 14g
Check out More Recipes:
Joanna Gaines Chicken Enchiladas
Description
This delicious chicken enchilada recipe by Joanna Gaines is a creamy, cheesy, and comforting meal that’s perfect for busy weeknights. It’s quick to make with rotisserie chicken and pantry staples, offering flexibility to use what you have on hand. The melty mozzarella topping and mild green chiles add a flavorful twist that everyone will love!
Ingredients
Instructions
- Prepare the oven and pan: Preheat your oven to 180°C / 350°F (place the rack in the top third). Spray a 33x23cm / 13×9-inch baking dish with vegetable oil.
- Make the sauce and filling: In a large bowl, whisk together the enchilada sauce, cream of chicken soup, and sour cream. Spread 120ml / ½ cup of the sauce into the baking dish. In another bowl, mix the shredded chicken with the diced green chiles.
- Assemble the enchiladas: Reserve 2 cups / 200g of the grated mozzarella for topping. Sprinkle some mozzarella onto a tortilla, add a portion of the chicken and chile mixture, then roll it up tightly. Place the tortilla seam-side down into the baking dish. Repeat with the remaining tortillas, fitting them snugly in a single layer. Pour the remaining sauce evenly over the rolled tortillas.
- Bake the enchiladas: Bake uncovered for 20 minutes. Remove from the oven, sprinkle the reserved mozzarella on top, and bake for an additional 15 minutes or until the cheese is melted and bubbly.
- Garnish and serve: Sprinkle with chopped cilantro (coriander). Serve warm with diced tomatoes and lime wedges on the side. Pair with Spanish rice and refried beans for a complete meal
Notes
- Use fresh rotisserie chicken: Shred the chicken while it’s warm for the best texture and flavor, making it easier to mix with the green chiles.
- Warm the tortillas: Briefly heat the tortillas in the microwave or on a dry pan to prevent them from cracking when you roll them.
- Don’t skip the sauce underneath: Spreading sauce at the bottom of the dish ensures the enchiladas don’t stick and stay moist while baking.
- Pack the enchiladas tightly: Place the rolled tortillas snugly in the pan to keep them intact and evenly coated with sauce.
- Add cheese in stages: Reserving some mozzarella for the final bake ensures a gooey, golden topping that’s irresistible.
Joanna Gaines Chicken Enchiladas
