Joanna Gaines Sour Cream Enchiladas Recipe
If you love cheesy, creamy Mexican dishes, this Joanna Gaines Sour Cream Enchiladas Recipe is perfect for you.
Ingredients
- 12 corn or flour tortillas
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1 can 10 oz green enchilada sauce
- 1 small onion chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preheat Oven
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish lightly with oil or butter.
Cook Onion and Garlic
- Heat olive oil in skillet. Add chopped onion and garlic. Cook until soft and fragrant.
Add Chicken and Seasonings
- Add shredded chicken, cumin, chili powder, salt and pepper. Stir well to combine.
Prepare Sauce
- In a small bowl, mix sour cream and half of the shredded cheese. Stir until smooth.
Warm Tortillas
- Heat tortillas slightly to make them flexible. You can use skillet or microwave for a few seconds.
Assemble Enchiladas
- Place some chicken mixture in each tortilla. Roll tightly and place seam side down in baking dish.
Add Sauce
- Pour green enchilada sauce evenly over rolled tortillas. Spread sour cream and cheese mixture on top.
Sprinkle Cheese
- Sprinkle remaining cheddar and Monterey Jack cheese on top of enchiladas.
Bake
- Bake for 25–30 minutes until cheese is melted and bubbly. Top should turn slightly golden.
Garnish and Serve
- Remove from oven. Garnish with fresh cilantro. Serve hot with rice or salad.
- Now you know How to make Joanna Gaines Sour Cream Enchiladas easily at home.
Notes
- Use rotisserie chicken for quick prep.
- Add black beans or corn for extra texture.
- Use spicy green chilies for more heat.
- Top with avocado slices for creaminess.
- Substitute sour cream with Greek yogurt for lighter option.
- Make ahead and refrigerate before baking for convenience.