Unleash Your Inner Joanna Gaines! Here’s How To Make The Famous Chicken Enchiladas At Home

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (10-ounce) can diced tomatoes with green chiles, undrained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 (6-inch) corn tortillas
• 1 (12-ounce) container sour cream
• 1 (8-ounce) package shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned on both sides. Remove the chicken from the skillet and shred it using two forks.
2. Sauté the Veggies: Add the onion and garlic to the skillet and cook until softened.
3. Add the Wet Ingredients: Stir in the diced tomatoes, black beans, corn, chili powder, cumin, salt, and black pepper. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened.
4. Assemble the Enchiladas: Spread a thin layer of the sauce in the bottom of a 9×13 inch baking dish. Place a tortilla in the dish and top with 1/4 cup of the chicken mixture, 1/4 cup of the sauce, and 1 tablespoon each of the sour cream and cheese. Repeat with the remaining tortillas, chicken, sauce, sour cream, and cheese.
5. Bake: Cover the dish with foil and bake at 350°F for 20 minutes. Uncover and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve: Sprinkle the enchiladas with cilantro and serve with additional sour cream, cheese, and salsa, if desired.

Tips for Perfect Enchiladas:

• Use fresh ingredients: The quality of your ingredients will greatly impact the flavor of the enchiladas.
• Shred your own chicken: Pre-shredded chicken can be dry and tasteless. Shredding your own chicken will ensure it is moist and flavorful.
• Don’t overcook the tortillas: The tortillas should be soft and pliable, but not soggy. If you overcook them, they will become tough.
• Don’t be afraid to experiment: You can adjust the spices and ingredients to your taste. Add more chili powder for a spicier dish, or add chopped bell peppers or olives for a different flavor profile.

Troubleshooting:

• My enchiladas are too dry: Add more sauce to the baking dish before baking.
• My enchiladas are too soggy: Drain the black beans and corn before adding them to the sauce.
• My enchiladas fell apart: Make sure to roll the tortillas tightly and secure them with toothpicks before baking.

Variations:

• Beef Enchiladas: Replace the chicken with ground beef.
• Vegetarian Enchiladas: Omit the chicken and add additional vegetables, such as zucchini, carrots, or bell peppers.
• Creamy Enchiladas: Add 1 cup of heavy cream to the sauce for a richer flavor.

What You Need to Know

Q: Can I make these enchiladas ahead of time?
A: Yes, you can assemble the enchiladas and refrigerate them for up to 24 hours before baking. When ready to serve, bring to room temperature and bake as directed.

Q: Can I freeze these enchiladas?
A: Yes, you can freeze the baked enchiladas for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven or microwave.

Q: What is the best way to reheat these enchiladas?
A: The best way to reheat these enchiladas is in the oven at 350°F for 15-20 minutes, or until warmed through. You can also reheat them in the microwave for 1-2 minutes per enchilada, but they may not be as crispy.