Joanna Gaines Sour Cream Enchiladas: A Delicious And Easy Mexican Dish

Joanna Gaines Sour Cream Enchiladas: A Delicious And Easy Mexican Dish

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Chicken Enchiladas Magnolia Table Recipes Joanna Gaines Sour Cream
Chicken Enchiladas Magnolia Table Recipes Joanna Gaines Sour Cream from srkhbqwmvjouc.blogspot.com

Have you ever tried Joanna Gaines Sour Cream Enchiladas? If not, you are in for a treat! These enchiladas are a delicious and easy Mexican dish that can be enjoyed by the whole family. Whether you are a fan of Mexican cuisine or just looking for a new recipe to try, these enchiladas are sure to become a favorite in your household. So, let’s get cooking!

Recipe 1: Joanna Gaines Sour Cream Enchiladas with Chicken

Ingredients:

– 1 lb cooked and shredded chicken – 8-10 flour tortillas – 2 cups grated cheddar cheese – 1 can diced green chilies – 1/4 cup chopped fresh cilantro – 1 cup sour cream – 1 can cream of chicken soup – 1/2 cup milk – 1/2 tsp garlic powder – Salt and pepper to taste

Instructions:

  1. Preheat your oven to 350°F.
  2. In a mixing bowl, combine the shredded chicken, diced green chilies, cilantro, and 1 cup of grated cheese. Season with salt and pepper to taste.
  3. In another mixing bowl, whisk together the sour cream, cream of chicken soup, milk, and garlic powder.
  4. Spread a spoonful of the sour cream mixture onto each tortilla, and then spoon the chicken mixture onto each tortilla.
  5. Roll up each tortilla and place them seam-side down in a baking dish.
  6. Pour the remaining sour cream mixture over the enchiladas, and then sprinkle the remaining cheese on top.
  7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
  8. Garnish with chopped cilantro and serve hot.
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Nutritional Information:

  • Calories: 350
  • Total Fat: 18g
  • Saturated Fat: 9g
  • Cholesterol: 80mg
  • Sodium: 850mg
  • Total Carbohydrates: 26g
  • Dietary Fiber: 2g
  • Sugars: 4g
  • Protein: 20g

Cooking Time:

– Preparation Time: 20 minutes – Cooking Time: 30 minutes

Equipment:

– Mixing bowls – Baking dish – Whisk – Oven

Serving Suggestions:

– Serve with rice and beans. – Top with diced tomatoes and avocado.

Variations:

– Use shredded beef or pork instead of chicken. – Add black beans or corn to the filling. – Use corn tortillas instead of flour tortillas.

Substitutions:

– Use Greek yogurt instead of sour cream. – Use cream of mushroom soup instead of cream of chicken soup. – Use almond milk instead of regular milk.

Storage:

– Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.

Tips:

– If you prefer a spicier dish, add some hot sauce or diced jalapeños to the filling. – To make this recipe even easier, use rotisserie chicken instead of cooking and shredding your own chicken.

Frequently Asked Questions:

Can I freeze these enchiladas? Yes, you can freeze these enchiladas before or after baking them. Just make sure to wrap them tightly in plastic wrap and then foil. Can I make these enchiladas ahead of time? Yes, you can assemble these enchiladas a day ahead and then bake them the next day. Just make sure to cover the baking dish with plastic wrap and store it in the refrigerator until ready to bake.

Recipe 2: Joanna Gaines Sour Cream Enchiladas with Beef

Ingredients:

– 1 lb ground beef – 8-10 corn tortillas – 2 cups grated cheddar cheese – 1 can diced tomatoes and green chilies – 1/4 cup chopped fresh cilantro – 1 cup sour cream – 1 can cream of mushroom soup – 1/2 cup milk – 1/2 tsp garlic powder – Salt and pepper to taste

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Instructions:

  1. Preheat your oven to 350°F.
  2. In a skillet, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat.
  3. In a mixing bowl, combine the cooked ground beef, diced tomatoes and green chilies, cilantro, and 1 cup of grated cheese. Season with salt and pepper to taste.
  4. In another mixing bowl, whisk together the sour cream, cream of mushroom soup, milk, and garlic powder.
  5. Spread a spoonful of the sour cream mixture onto each tortilla, and then spoon the beef mixture onto each tortilla.
  6. Roll up each tortilla and place them seam-side down in a baking dish.
  7. Pour the remaining sour cream mixture over the enchiladas, and then sprinkle the remaining cheese on top.
  8. Bake for 25-30 minutes or until the cheese is melted and bubbly.
  9. Garnish with chopped cilantro and serve hot.

Nutritional Information:

  • Calories: 400
  • Total Fat: 23g
  • Saturated Fat: 11g
  • Cholesterol: 85mg
  • Sodium: 950mg
  • Total Carbohydrates: 26g
  • Dietary Fiber: 3g
  • Sugars: 4g
  • Protein: 22g

Cooking Time:

– Preparation Time: 20 minutes – Cooking Time: 30 minutes

Equipment:

– Skillet – Mixing bowls – Baking dish – Whisk – Oven

Serving Suggestions:

– Serve with a side of rice and refried beans. – Top with diced avocado and a dollop of sour cream.

Variations:

– Use ground turkey or pork instead of beef. – Add sliced black olives or jalapeños to the filling. – Use a combination of cheddar and monterey jack cheese for extra flavor.

Substitutions:

– Use plain Greek yogurt instead of sour cream. – Use cream of chicken soup instead of cream of mushroom soup. – Use almond milk instead of regular milk.

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Storage:

– Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.

Tips:

– To prevent the tortillas from breaking or tearing, heat them up in the microwave for a few seconds before rolling them up. – For a healthier option, use ground turkey or chicken instead of beef.

Frequently Asked Questions:

Can I make these enchiladas vegetarian? Yes, you can make these enchiladas vegetarian by using a meat substitute like tofu or quinoa instead of beef. Can I use flour tortillas instead of corn tortillas? Yes, you can use flour tortillas instead of corn tortillas, but keep in mind that the texture and flavor will be slightly different.

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