Start by melting butter in a skillet over medium heat. Add the chopped onion and cook slowly. Stir often so it does not burn. Cook for about five minutes until soft and slightly golden. The onion adds sweetness and depth to the sauce.

Sprinkle the flour over the onions and stir well. Cook for one minute so the flour loses its raw taste. Slowly pour in the chicken broth while stirring constantly. The sauce will begin to thicken. Keep stirring until it becomes smooth and creamy.

Lower the heat and add sour cream, green chilies, garlic powder, cumin, salt, and pepper. Stir gently so the sauce stays smooth. Let it warm slowly but do not boil it. This creamy sauce is the heart of the Joanna Gaines Chicken Enchiladas Recipe.

Place the shredded chicken in a large bowl. Add one cup of Monterey Jack cheese. Pour about half a cup of the sauce over the chicken. Mix everything gently until the chicken becomes creamy and well coated.

Warm the tortillas slightly so they become soft and flexible. You can heat them for 20 seconds in the microwave. Soft tortillas roll easily and will not break when filling the enchiladas.

Place a few spoonfuls of chicken filling in the center of each tortilla. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat until all tortillas are filled and arranged neatly.

Pour the remaining creamy sauce over the rolled enchiladas. Spread it evenly so every tortilla gets coated. This step keeps the enchiladas moist and delicious during baking.

Sprinkle the remaining Monterey Jack cheese and cheddar cheese over the top. The cheese will melt into the sauce and create a rich, golden layer that everyone loves.

Place the dish in a preheated oven at 375°F (190°C). Bake for about 25 to 30 minutes. The sauce should bubble and the cheese should melt beautifully.

Remove the enchiladas from the oven and let them rest for five minutes. Sprinkle chopped cilantro on top if you like. Serve warm and enjoy your homemade Joanna Gaines Chicken Enchiladas Recipe.