Joanna Gaines Chicken Enchiladas Recipe

These Joanna Gaines Chicken Enchiladas feature tender diced chicken, zesty green chiles, and black beans wrapped in soft flour tortillas. Smothered in vibrant red sauce and melted cheese, they bake into a bubbling, golden casserole with irresistibly crispy edges. It’s the ultimate comforting Tex-Mex dinner for the whole family.

Joanna Gaines Chicken Enchiladas Ingredients

The Savory Filling:

• 1 1/2 pounds boneless skinless chicken breasts: Diced into small 1/2-inch pieces for quick cooking and even distribution.
• 1 (4-ounce) can diced green chiles: Mild peppers that add a signature Tex-Mex tang without overwhelming heat.
• 1 (15-ounce) can black beans: Rinsed and drained; adds fiber and earthy texture.
• 1 small white onion: Diced, for aromatic depth.
• 2 tablespoons avocado oil: Or olive oil, for sautéing.
• Sea salt and freshly cracked black pepper: Generous seasoning is key.

The Assembly:

• 8 large flour tortillas: Soft and pliable, these hold the hearty filling better than corn tortillas in this specific version.
• 3 cups Mexican-blend shredded cheese: A mix of cheddar, Monterey Jack, and Asadero for the perfect melt.
• 1 batch red enchilada sauce: Homemade or high-quality store-bought.
• Optional Toppings: Fresh cilantro, chopped red onions, diced avocado, sour cream, and crumbled cotija cheese.

How To Make Joanna Gaines Chicken Enchiladas

1. Prep the Oven and Sauce: Preheat your oven to 350°F. Have your red enchilada sauce ready to go (warm it slightly if it was refrigerated).
2. Sauté the Aromatics: In a large sauté pan, heat the avocado oil over medium-high heat. Add the diced onion and sauté for 3 minutes until softened. Add the diced chicken and green chiles. Season with a generous pinch of salt and pepper.
3. Cook the Filling: Sauté the mixture for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink. Stir in the rinsed black beans until evenly combined. Remove the pan from the heat and set aside.
4. The Assembly Line: Set up your station: tortillas, sauce, chicken mixture, and cheese. Lay out a tortilla. Spread two tablespoons of enchilada sauce directly over the surface of the tortilla (this ensures flavor inside the wrap, not just on top).
5. Roll and Arrange: Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with about 1/3 cup of cheese. Roll the tortilla up tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat with the remaining tortillas.
6. Top and Bake: Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas. Sprinkle with the remaining cheese. Bake uncovered for 20 minutes. You want the sauce bubbling and the tortillas becoming slightly crispy on the edges.
7. Serve: Transfer the baking dish to a wire rack to cool for just a moment before serving hot. Garnish generously with cilantro, avocado, and sour cream.

Recipe Tips

• Sauce Inside AND Out: Many recipes only put sauce on top. Spreading sauce inside the tortilla before adding the chicken keeps the filling juicy and flavorful.
• Don’t Overfill: It is tempting to stuff the tortillas, but overfilling makes them hard to roll and likely to burst. Stick to a localized line of filling down the center.
• Crispy Edges: Baking these uncovered is crucial. If you cover them with foil, they will steam and become soft. Leaving them uncovered allows the cheese to brown and the tortilla edges to get that desirable crunch.
• Shortcut Option: To save time, you can use a rotisserie chicken. Simply shred the meat and toss it with the sautéed onions and chiles instead of cooking raw chicken.

What To Serve With Chicken Enchiladas

• Mexican Rice: A fluffy, tomato-infused rice is the standard side.
• Guacamole and Chips: Essential for snacking while the enchiladas bake.
• Street Corn Salad (Esquites): Creamy corn salad adds a fresh, sweet contrast to the savory sauce.
• Refried Beans: For a hearty, filling meal.

How To Store Chicken Enchiladas

• Refrigerate: Store leftovers in a sealed container in the refrigerator for up to 3 days.
• Reheat: Reheat in the microwave for 2 minutes, or cover with foil and bake at 350°F for 15-20 minutes to prevent them from drying out.
• Freeze: These freeze beautifully. You can freeze the baked leftovers, or freeze the assembled (unbaked) casserole. Wrap tightly with foil and freeze for up to 3 months. Thaw in the fridge for 24 hours before baking.

Chicken Enchiladas Nutrition Facts

• Calories: 450 kcal
• Fat: 22g
• Carbohydrates: 35g
• Protein: 30g
• Sodium: 980mg
• Fiber: 4g

Nutrition information is estimated per enchilada.

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