Name: The Best Joanna Gaines Chicken Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Tex-Mex
Ingredients: 3 cups cooked chicken, shredded; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 can (4 oz) diced green chilies; 1 teaspoon ground cumin; ½ teaspoon chili powder; 1 tablespoon olive oil; Salt and black pepper to taste; 1 cup full-fat sour cream; 1 can (10.5 oz) cream of chicken soup; ½ cup low-sodium chicken broth; 8 medium flour tortillas; 2 cups shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; Fresh cilantro, for garnish (optional)

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I have a confession to make.

There was a Tuesday evening, not so long ago, when I stood in my kitchen at 5:30, completely out of ideas. The fridge had leftover rotisserie chicken, a can of green chilies, and not much else. My husband was on his way home, and I needed something that felt like a real dinner, not just something thrown together.

That’s the evening I first made Joanna Gaines Chicken Enchiladas.

I had seen the recipe floating around, and I remember thinking it looked almost too simple to be that good. Flour tortillas, a creamy sour cream sauce, two kinds of cheese, and that beautiful golden top straight out of the oven. I decided to give it a try, and I am so glad I did. The whole dish came together in under an hour, and when my husband took his first bite, he looked up and said, “This is a keeper.”

He was right. This recipe has been on our regular dinner rotation ever since.

What I love most about this dish is how it manages to feel both special and completely effortless at the same time. It is the kind of meal that fills your kitchen with the most wonderful smell, brings everyone to the table without any fuss, and leaves absolutely no complaints. If you are looking for a warm, reliable, crowd-pleasing dinner that your whole family will genuinely love, you have found it.

Why You’ll Love This Joanna Gaines Chicken Enchiladas

It’s ready in about 50 minutes. From pulling out your ingredients to setting the dish on the table, this meal comes together faster than you might expect. It is a true weeknight lifesaver.
Simple, everyday ingredients. Nothing fancy or hard to find. If you have a rotisserie chicken in the fridge, you are already halfway there.
That sour cream sauce is something special. It is rich and creamy without feeling heavy, and it keeps every single enchilada perfectly moist all the way through.
It feeds the whole family. This recipe makes 6 generous servings, which means it is just as perfect for a quiet family dinner as it is for a casual gathering with friends.
The leftovers are even better. I know that sounds hard to believe, but after a night in the fridge, the flavors settle in and deepen in the best possible way. Do not throw away those leftovers.

Ingredients

Here is everything you need to make this recipe. I kept the list simple and straightforward, just the way I like it.

For the Chicken Filling:

3 cups cooked chicken, shredded (a store-bought rotisserie chicken works perfectly here and saves you a lot of time)
1 small onion, finely chopped
2 garlic cloves, minced
1 small can (4 oz) diced green chilies (these add a gentle, mild warmth without making the dish spicy)
1 teaspoon ground cumin
½ teaspoon chili powder
1 tablespoon olive oil
Salt and black pepper to taste

For the Creamy Sour Cream Sauce:

1 cup full-fat sour cream (please use full-fat here, it makes the sauce noticeably creamier and richer)
1 can (10.5 oz) cream of chicken soup (this is the base of our sauce and adds a wonderful, savory depth, straight from the pantry)
½ cup low-sodium chicken broth

Key ingredients for Joanna Gaines Chicken Enchiladas laid out on a white kitchen counter, including shredded chicken, flour tortillas, sour cream, and cheese

For Assembly:

8 medium flour tortillas (flour tortillas roll easily and stay soft during baking, corn tortillas tend to crack unless warmed first)
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Fresh cilantro, for garnish (optional)

Step-by-Step Instructions

1. Preheat & Prep the Dish Preheat your oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil or cooking spray and set it aside.

2. Soften the Onion & Garlic Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes until soft. Add the minced garlic and cook for one more minute.

Ellie’s Note: Don’t rush this step. Softening the onion properly builds the flavor base for your entire filling.

3. Build the Chicken Filling Add the shredded chicken, green chilies, cumin, chili powder, salt, and pepper. Stir and cook for 2 to 3 minutes until the chicken is warmed through and coated in the spices. Remove from heat.

4. Make the Sour Cream Sauce In a medium bowl, whisk together the sour cream, cream of chicken soup, and chicken broth until completely smooth.

Ellie’s Note: Whisk until fully smooth before adding it to the dish. This ensures every enchilada gets that even, creamy coating.

5. Combine Filling & Sauce Pour half of the sour cream sauce into the skillet with the chicken. Stir gently until the mixture looks creamy and thick.

6. Warm the Tortillas Warm each tortilla for 20 seconds per side in a dry skillet, or wrap them in a damp paper towel and microwave for 30 seconds.

Ellie’s Note: Warm tortillas roll without tearing. Cold tortillas crack. Don’t skip this.

7. Fill & Roll Spoon a generous amount of chicken filling down the center of each tortilla. Add a small handful of cheese, roll tightly, and place seam-side down in the baking dish.

Spooning creamy chicken filling onto a flour tortilla to make Joanna Gaines Chicken Enchiladas, with rolled enchiladas in a baking dish in the background

8. Add Sauce & Cheese Pour the remaining sour cream sauce evenly over the rolled enchiladas, making sure the edges are covered. Sprinkle the rest of the cheese generously on top.

Ellie’s Note: Covering the edges with sauce is important. Any exposed tortilla will dry out in the oven.

9. Bake & Rest Cover tightly with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly. Let the dish rest for 5 minutes before serving.

Ellie’s Note: That 5-minute rest lets the sauce settle and thicken slightly, so everything holds together when you serve it.

What to Serve With Joanna Gaines Chicken Enchiladas

These enchiladas are rich and satisfying on their own, but the right side dish turns this into a full, complete meal that feels like a real occasion. Here are my favorite pairings.

Mexican Rice. This is the classic pairing for a reason. A simple, lightly seasoned Mexican rice soaks up that creamy sour cream sauce beautifully and rounds out the plate. It is the combination most people picture when they think of a proper Tex-Mex dinner at home.
Refried Beans. Warm, creamy refried beans are the other half of this classic duo. They add a hearty, earthy balance to the richness of the enchiladas without competing with the flavors.
A Simple Green Salad. A fresh, crisp salad with a light vinaigrette is the perfect contrast to a warm, cheesy casserole dish. The brightness cuts right through the richness and makes the whole meal feel a little lighter.
Warm Garlic Bread Rolls. If your family loves something warm and soft to pull apart at the table, my Garlic Bread Rolls are the perfect addition. They are fluffy, buttery, and absolutely wonderful for scooping up any extra sauce left in the dish.
Garlic Butter Mashed Potatoes. I know this sounds unexpected next to enchiladas, but trust me on this one. A scoop of my Garlic Butter Mashed Potatoes next to a couple of these creamy enchiladas is pure comfort food at its very best. My family requests this combination more than you would think.

Storing & Reheating

These enchiladas are just as good the next day, and I say that from years of happy experience with the leftovers.

In the Refrigerator: Let the dish cool completely before storing. Transfer any leftovers to an airtight container, or simply cover the baking dish tightly with foil. They will keep beautifully in the refrigerator for up to 4 days.
In the Freezer: These enchiladas freeze very well. Wrap the dish tightly with two layers of aluminum foil, or portion individual enchiladas into freezer-safe containers. They will keep in the freezer for up to 2 months. When you are ready to eat, thaw them overnight in the refrigerator before reheating.
Reheating: The oven is always my first choice for reheating enchiladas. Place them in a baking dish, cover tightly with foil, and warm at 350°F for about 20 minutes. The foil traps the steam and keeps everything moist and creamy, exactly as it was on day one.

Ellie’s Note: If you are reheating a single serving, the microwave works perfectly fine. Just cover the plate loosely with a damp paper towel to keep the tortilla from drying out, and heat in 60-second intervals until warm.

Common Questions

Can I make these enchiladas ahead of time?

Absolutely. Assemble the entire dish, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. When you are ready, just pull it out of the fridge about 20 minutes before it goes into the oven to take the chill off, then bake as directed. It is one of my favorite make-ahead dinners for busy weeks.

Can I freeze Joanna Gaines Chicken Enchiladas?

Yes, and they freeze beautifully. You can freeze them either before or after baking. Wrap the dish tightly with two layers of foil and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F, covered with foil, until warmed through.

What tortillas work best?

Flour tortillas are my strong recommendation for this recipe. They stay soft, roll without cracking, and hold up well under the sauce during baking. Corn tortillas can work, but you must warm them first and handle them gently. They will give you a slightly different texture and a more traditional flavor if that is what you prefer.

How do I adjust the spice level for the whole family?

This recipe as written is very mild and completely family-friendly. If you want even less heat, simply reduce the chili powder to ¼ teaspoon and choose a mild brand of canned green chilies. If you want to turn it up a little, add a pinch of cayenne to the filling or top the finished dish with a few sliced fresh jalapeños before serving.

How many calories are in Joanna Gaines Chicken Enchiladas?

One serving, which is roughly one to two enchiladas depending on how you portion the dish, comes in at approximately 480 to 520 calories. This includes the creamy sour cream sauce and the cheese topping. Pairing the dish with a simple green salad keeps the overall meal balanced and satisfying.

Conclusion

There is something so deeply satisfying about a recipe that never lets you down. These Joanna Gaines Chicken Enchiladas have been that recipe in my kitchen for a long time now, and I have a feeling they are about to become that recipe in yours too.

Whether you are making them for a busy Tuesday night, a casual weekend dinner with family, or a dish to bring to a friend who needs a little comfort, this is the one I come back to every single time. It is warm, it is creamy, it is completely reliable, and it always brings smiles to the table.

I truly hope you give this recipe a try. And when you do, please come back and leave me a comment below. I would love to hear how your family enjoyed it, which sides you served, and whether you added that handful of spinach. Every note you leave means the world to me.

Happy cooking, friend.