Mohamed Shili This delicious recipe for Joanna Gaines’ Sour Cream Enchiladas is a creamy, cheesy, and comforting dish perfect for a quick and easy dinner. Made with tender chicken, simple pantry staples, and a rich sauce, it’s a flexible meal you can whip up with ingredients you already have. It’s a true crowd-pleaser!
Recipe Ingredients:
- 2 skinless boneless chicken breasts, cut into 1-inch cubes
- 1 ½ cups shredded Cheddar cheese
- 1 onion, chopped
- 12 (10 inch) flour tortillas
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (3 ounce) can chopped green chiles, undrained
- 1 (8 ounce) container sour cream
- ½ cup shredded Cheddar cheese
How To Make Sour Cream Enchiladas?
- Preheat the oven: Preheat your oven to 175°C / 350°F.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the chicken cubes and cook, stirring occasionally, until fully cooked and no longer pink in the center, about 10 minutes.
- Assemble the enchiladas: Divide the cooked chicken, 170 g / 1 ½ cups of shredded Cheddar cheese, and chopped onions evenly among the tortillas. Roll each tortilla tightly and place them seam-side down in a greased 23×33 cm / 9×13-inch baking dish.
- Prepare the sauce: In a saucepan, combine the cream of chicken soup and green chiles. Heat over medium heat, stirring occasionally, until warmed through. Stir in the sour cream and mix until the sauce is smooth, about 10 minutes.
- Pour and sprinkle: Pour the prepared sauce evenly over the rolled tortillas. Sprinkle the remaining 60 g / ½ cup of shredded Cheddar cheese on top.
- Bake: Place the dish in the preheated oven and bake for 25 minutes, or until the sauce is bubbling and the cheese is melted.
- Serve: Remove from the oven and let cool slightly. Serve warm with optional toppings like fresh cilantro, sliced jalapeños, or a dollop of guacamole.
Recipe Tips:
- Cook the Chicken Properly: Ensure the chicken is fully cooked and tender before assembling the enchiladas. Overcooking can make it dry, so remove it from the skillet as soon as it’s no longer pink in the center.
- Warm the Tortillas: Slightly warm the tortillas in a skillet or microwave before rolling them. This prevents them from cracking and makes them easier to handle.
- Spread Sauce Evenly: Pour the sauce evenly over the rolled tortillas to ensure every bite is flavorful and moist. Use a spatula to spread it into the corners of the dish.
- Don’t Overfill the Tortillas: Avoid stuffing the tortillas too much, as they might break or spill during rolling. Use a moderate amount of filling for each tortilla.
- Use Fresh Cheese: Shred the cheese from a block instead of using pre-shredded cheese. It melts better and gives the dish a creamier, richer texture.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Sour Cream Enchiladas cool to room temperature. Transfer them to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the enchiladas to cool completely before placing them in a freezer-safe container or wrapping them tightly in foil. Freeze for up to 2 months. To thaw, transfer to the refrigerator overnight before reheating.
- Reheat: Transfer a portion of the enchiladas to a microwave-safe plate, cover with a microwave-safe lid, and heat on medium power for 2–3 minutes, checking halfway.
Nutrition Facts
- Calories: 350 kcal
- Total Fat: 18 g
- Saturated Fat: 9 g
- Cholesterol: 70 mg
- Sodium: 800 mg
- Potassium: 250 mg
- Total Carbohydrate: 28 g
- Dietary Fiber: 2 g
- Sugars: 3 g
- Protein: 20 g
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Joanna Gaines Sour Cream Enchiladas
Description
This delicious recipe for Joanna Gaines’ Sour Cream Enchiladas is a creamy, cheesy, and comforting dish perfect for a quick and easy dinner. Made with tender chicken, simple pantry staples, and a rich sauce, it’s a flexible meal you can whip up with ingredients you already have. It’s a true crowd-pleaser!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 175°C / 350°F.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the chicken cubes and cook, stirring occasionally, until fully cooked and no longer pink in the center, about 10 minutes.
- Assemble the enchiladas: Divide the cooked chicken, 170 g / 1 ½ cups of shredded Cheddar cheese, and chopped onions evenly among the tortillas. Roll each tortilla tightly and place them seam-side down in a greased 23×33 cm / 9×13-inch baking dish.
- Prepare the sauce: In a saucepan, combine the cream of chicken soup and green chiles. Heat over medium heat, stirring occasionally, until warmed through. Stir in the sour cream and mix until the sauce is smooth, about 10 minutes.
- Pour and sprinkle: Pour the prepared sauce evenly over the rolled tortillas. Sprinkle the remaining 60 g / ½ cup of shredded Cheddar cheese on top.
- Bake: Place the dish in the preheated oven and bake for 25 minutes, or until the sauce is bubbling and the cheese is melted.
- Serve: Remove from the oven and let cool slightly. Serve warm with optional toppings like fresh cilantro, sliced jalapeños, or a dollop of guacamole.
Notes
- Cook the Chicken Properly: Ensure the chicken is fully cooked and tender before assembling the enchiladas. Overcooking can make it dry, so remove it from the skillet as soon as it’s no longer pink in the center.
- Warm the Tortillas: Slightly warm the tortillas in a skillet or microwave before rolling them. This prevents them from cracking and makes them easier to handle.
- Spread Sauce Evenly: Pour the sauce evenly over the rolled tortillas to ensure every bite is flavorful and moist. Use a spatula to spread it into the corners of the dish.
- Don’t Overfill the Tortillas: Avoid stuffing the tortillas too much, as they might break or spill during rolling. Use a moderate amount of filling for each tortilla.
- Use Fresh Cheese: Shred the cheese from a block instead of using pre-shredded cheese. It melts better and gives the dish a creamier, richer texture.
Joanna Gaines Sour Cream Enchiladas
