Sandra This Joanna Gaines Sour Cream Enchiladas Recipe swaps traditional red sauce for a luxurious, velvety white sauce infused with green chiles and tangy sour cream. Wrapped around tender cumin-spiced chicken and melted Colby Jack cheese, these enchiladas bake into a bubbling, golden casserole that defines comfort food.
Joanna Gaines Sour Cream Enchiladas Ingredients
The Spiced Chicken Filling:
- 1 lb Boneless Skinless Chicken Breasts: Cut into small, bite-sized pieces for quick cooking.
- 1 tbsp Ground Cumin: The earthy spice that gives the chicken its signature warm flavor.
- 2 tbsp Olive Oil: For sautéing the meat.
- Salt and Pepper: To taste.
The Enchilada Base:
- 8 Flour Tortillas: Soft taco-sized tortillas work best for this creamy style.
- 2 cups Shredded Colby Jack Cheese: Divided. Half goes inside the rolls for a gooey center, and half goes on top for a crust.
The Creamy White Sauce:
- 4 tbsp Butter & 4 tbsp Flour: The roux base that thickens the sauce.
- 2 cups Chicken Broth: Provides the savory liquid foundation.
- 1 cup Sour Cream: Full-fat is best for richness and to prevent curdling.
- Diced Green Chiles or Jalapeños: Mild green chiles add flavor without heat; jalapeños add a spicy kick.
How To Make Joanna Gaines Sour Cream Enchiladas
- Prep and Heat: Preheat your oven to 400°F. Grease a 9×13-inch baking dish generously with butter or cooking spray.
- Cook the Chicken: Heat the olive oil in a sauté pan over medium heat. Add the cubed chicken breasts and season heavily with the ground cumin, salt, and pepper. Sauté until the chicken is golden brown and cooked through. Remove from heat.
- Roll the Enchiladas: Warm the tortillas in the microwave for 30–60 seconds to make them pliable. Place a scoop (about 1/8 cup) of the cooked chicken and 2 tablespoons of shredded Colby Jack cheese into the center of each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish.
- Make the Roux: In a small saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1 minute. This cooks out the raw flour taste and creates a golden paste.
- Build the Sauce: Slowly pour in the chicken broth while whisking vigorously to prevent lumps. Continue to cook and whisk until the mixture thickens into a smooth gravy. Remove the pan from the heat.
- Add the Cream: Stir the sour cream and diced green chiles (or jalapeños) into the hot broth mixture until smooth and combined. Season with extra salt and pepper if needed.
- Smother and Bake: Pour the creamy white sauce evenly over the rolled tortillas. Sprinkle the remaining cup of shredded Colby Jack cheese over the top. Bake in the preheated oven for 20 minutes until the cheese is melted and bubbly.
Recipe Tips
- Sauce Safety: Remove the saucepan from the heat before adding the sour cream. If you boil sour cream, it can curdle and separate. The residual heat is enough to warm it through.
- Tortilla Hack: If your tortillas are breaking, wrap them in a damp paper towel before microwaving to steam them slightly.
- Rotisserie Option: To save time, toss shredded rotisserie chicken with the cumin and a little olive oil instead of cooking raw chicken.
- Spice Level: Using canned mild green chiles keeps this family-friendly. For heat lovers, use fresh diced jalapeños or serrano peppers in the sauce.
What To Serve With Sour Cream Enchiladas
- Cilantro Lime Rice: A bright, citrusy side cuts through the rich dairy sauce.
- Black Beans: Simmered with garlic and onion for a hearty side.
- Fresh Salsa: Pico de gallo adds a necessary fresh crunch and acidity.
- Avocado Slices: Or guacamole to complement the creamy texture.
How To Store Sour Cream Enchiladas
- Refrigerate: Store leftovers in an airtight container for up to 3 days. The sauce will thicken in the fridge.
- Reheat: Cover with foil and bake at 350°F for 15-20 minutes. Microwaving works but can make the tortillas slightly chewy.
- Freeze: Dairy-based sauces can sometimes separate when frozen. If freezing, do so before baking, but be aware the texture of the sauce may change slightly upon thawing.
Sour Cream Enchiladas Nutrition Facts
- Calories: 480 kcal
- Fat: 28g
- Carbohydrates: 32g
- Protein: 26g
- Calcium: 350mg
Nutrition information is estimated per enchilada.
FAQs
Can I use corn tortillas?
Traditionally, sour cream enchiladas use flour tortillas for their soft, burrito-like texture. Corn tortillas can be used but are more prone to falling apart in the heavy cream sauce.
Why is my sauce runny?
The sauce thickens as it bakes and cools. Ensure you let the roux bubble with the broth long enough on the stove before adding the sour cream.
Can I use Greek yogurt?
Yes, plain Greek yogurt is a good substitute for sour cream, though it has a tangier bite and less fat.
Joanna Gaines Sour Cream Enchiladas Recipe
Description
Creamy white chicken enchiladas featuring a cumin-spiced filling and a rich sour cream and green chile sauce.
Ingredients
Instructions
- Sauté chicken with cumin, salt, and pepper.
- Fill tortillas with chicken and cheese; roll and place in dish.
- Melt butter; whisk in flour to make a roux.
- Whisk in broth until thickened; remove from heat.
- Stir in sour cream and chiles.
- Pour sauce over enchiladas; top with cheese.
- Bake at 400°F for 20 minutes.
Notes
- Remove sauce from heat before adding sour cream to prevent curdling.
- Warm tortillas to prevent cracking while rolling.
- Leftovers keep well for 3 days.
- Green chiles add flavor without heat.
Joanna Gaines Sour Cream Enchiladas Recipe
