I’ll never forget the first time I had an enchilada that made me pause mid-bite just to appreciate the moment. It was one of those meals where you close your eyes, let out a deep sigh, and just soak in the flavors. That moment? It happened while flipping through Magnolia Table, Volume 2 by Joanna Gaines, hunting for something easy yet unforgettable. Enter: Joanna Gaines Chicken Enchiladas.
I’ve always had a soft spot for enchiladas, but they can be a hit or miss depending on how they’re made. Some are too dry, others drowning in sauce. But Joanna’s recipe? It struck the perfect balance. That first bite had just the right amount of creamy, cheesy goodness wrapped around perfectly seasoned chicken, all hugged by a warm tortilla and bathed in a dreamy sour cream sauce. I knew immediately I had to put my own spin on it—something quicker, something doable for busy weeknights.
So, I tweaked the process, took a few shortcuts (hello, rotisserie chicken!), and created my own version of Joanna Gaines Enchilada Recipe that still packs all the comfort and flavor but gets on the table in 20 minutes flat. This one’s for all the enchilada lovers who don’t have time to slow-cook chicken all day but still want a dish that tastes like they did.
Why You’ll Love This Dish
It’s Crazy Easy to Make
Not everyone has hours to spend in the kitchen, and that’s where these easy rotisserie chicken enchiladas shine. No need to slow-cook chicken or make an elaborate sauce. Just mix, wrap, bake, and boom—dinner is ready.
The Perfect Creamy, Cheesy Balance
Some enchiladas are either too saucy or too dry, but these hit the sweet spot. The sour cream and cheese meld into a luscious sauce that’s smooth, rich, and packed with flavor. Every bite feels indulgent, but not overwhelming.
Family-Friendly Comfort Food
Even picky eaters won’t say no to these. The mild yet flavorful sauce is creamy without being spicy, making this a dish the whole family can agree on. You can even let the kids help with rolling the enchiladas.
Uses Simple Ingredients
Everything you need is probably already in your pantry or fridge—canned chicken (if you’re really in a pinch), tortillas, sour cream, cheese, and a few spices. It’s a no-fuss recipe that’s perfect for last-minute meal planning.
Freezer-Friendly and Meal Prep Approved
Make a double batch and freeze half for another day. These homemade chicken enchiladas freeze beautifully and reheat like a dream, making them a lifesaver on busy nights.
Feels Like a Restaurant Dish at Home
Something about enchiladas just feels fancy, but this Magnolia Chicken Enchiladas recipe lets you enjoy restaurant-quality food without the hefty price tag or the wait.
Versatile and Customizable
Swap out ingredients, add some heat, or make it vegetarian—this dish is endlessly adaptable to suit your taste buds and dietary preferences.
Perfect for Any Occasion
Whether it’s a casual Tuesday night dinner or a weekend gathering, this dish is always a crowd-pleaser. Serve it up with a side of guac and a margarita, and you’ve got yourself a fiesta!
Ingredients for Joanna Gaines Chicken Enchiladas Recipe
Ingredients:
- 3 cups shredded rotisserie chicken (or canned chicken, drained)
- 2 cups shredded Monterey Jack cheese (or a mix of cheddar and mozzarella)
- 1 cup sour cream
- 1 cup salsa verde
- 1 can (10 oz) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 8 small flour tortillas (corn tortillas work too)
- 1 tablespoon butter
- 1/2 cup chopped cilantro (optional, for garnish)
- 1/2 cup diced green chilies (optional, for extra kick)
Equipment Needed:
- Large mixing bowl
- 9×13 baking dish
- Mixing spoon
- Measuring cups/spoons
- Oven
Cooking Instructions for Joanna Gaines Chicken Enchiladas Recipe
- Preheat the Oven – Set your oven to 375°F. Grease a 9×13 baking dish with butter or nonstick spray.
- Mix the Filling – In a large mixing bowl, combine shredded rotisserie chicken, 1 cup of cheese, half of the sour cream, salsa verde, and seasonings. Stir until everything is well coated and mixed.
- Assemble the Enchiladas – Scoop a generous spoonful of the filling onto a tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
- Make the Sauce – In a separate bowl, whisk together the cream of chicken soup, remaining sour cream, and any leftover salsa verde. Pour this sauce evenly over the enchiladas.
- Top It Off – Sprinkle the remaining cheese on top of the enchiladas. If you’re using green chilies, scatter them across the top for an extra punch of flavor.
- Bake – Cover with foil and bake for 15 minutes. Remove the foil and bake for another 5 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve – Sprinkle chopped cilantro on top, let it cool for a few minutes, and then dig in!
Notes
Speed It Up with Canned Chicken
If you’re really short on time, canned chicken enchiladas are a great alternative. Just drain the chicken well and mix it with the other ingredients.
Make It Spicy
Love heat? Add some diced jalapeños to the filling, or drizzle hot sauce over the top before serving.
Swap the Tortillas
Flour tortillas give a soft texture, while corn tortillas create a more authentic chicken enchiladas feel. Either way, you can’t go wrong!
Dairy-Free Option
Use dairy-free cheese and coconut or cashew-based sour cream for a lactose-free version that’s just as delicious.
Store and Reheat
These enchiladas store well in the fridge for up to three days. Reheat in the oven at 350°F for 15 minutes, or microwave individual portions for 1-2 minutes.
Serve It Up Right
Pair these enchiladas with a simple side of Mexican rice, black beans, or a fresh avocado salad for a complete meal.
Macronutrients Count Per Serving
- Calories: Approximately 350-400 kcal
- Protein: 25g
- Carbohydrates: 35g
- Fat: 15g
- Fiber: 3g
- Sodium: 700mg
Pro Tips for the Recipe
Use Freshly Shredded Cheese
Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly. Grating your own cheese ensures a creamier, meltier enchilada.
Warm Your Tortillas First
Flour or corn tortillas can crack when rolled. Warming them in the microwave for 20 seconds or briefly in a skillet makes them more pliable and easier to handle.
Don’t Overfill the Enchiladas
It’s tempting to load them up, but too much filling makes them hard to roll and can cause them to burst open while baking. Stick to about 2-3 tablespoons of filling per tortilla.
Let Them Rest Before Serving
Right out of the oven, enchiladas can be super hot and a bit runny. Letting them rest for 5-10 minutes allows the sauce to thicken and flavors to settle.
Make It Ahead of Time
Assemble everything ahead and store it in the fridge until you’re ready to bake. It’s perfect for meal prep and makes weeknights even easier.
Double the Sauce for Extra Creaminess
If you love saucy enchiladas, make 1.5x or even double the sauce recipe to pour over the top before baking. Extra sauce means extra indulgence!
Tara’s Enchilada Hotline (Q & A Section)
What Can I Serve With Joanna Gaines Chicken Enchiladas?
These enchiladas pair beautifully with Mexican rice, black beans, or a fresh avocado salad. If you’re feeling indulgent, a side of queso and chips never hurts!
Can I Make This Recipe with Canned Chicken?
Absolutely! If you’re short on time, canned chicken enchiladas are a great alternative. Just drain the chicken well and mix it with the other ingredients as you would with fresh or rotisserie chicken.
How Can I Make These Enchiladas Spicier?
Add diced jalapeños to the filling, sprinkle crushed red pepper into the sauce, or drizzle with hot sauce before serving. You can also mix in some spicy pepper jack cheese for an extra kick.
Can I Use Corn Tortillas Instead of Flour?
Yes! Corn tortillas create a more authentic chicken enchiladas experience. Just make sure to warm them first so they don’t crack when rolling.
How Do I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 15 minutes or microwave individual portions for 1-2 minutes.
Can I Freeze These Enchiladas?
Yes! Assemble them, but don’t bake. Cover tightly and freeze for up to 3 months. When ready to eat, bake from frozen at 375°F for about 35-40 minutes.
