When it comes to wholesome comfort food, Jennifer Garner has a knack for turning simple ingredients into something heartwarming and delicious. Her Chicken Enchiladas are no exception — they’re creamy, cheesy, and just the right amount of indulgent.
Inspired by her love of home-cooked, family-style meals, this dish layers shredded chicken, green chilis, and tangy sour cream inside soft flour tortillas, baked under a golden blanket of Monterey Jack cheese. It’s everything you want in a weeknight dinner: easy, hearty, and guaranteed to make everyone at the table smile.
Why Everyone Will Love This Recipe
- Classic comfort: Creamy, cheesy, and full of flavor.
- Simple ingredients: Everything is pantry-friendly and easy to prep.
- Family favorite: Loved by kids and adults alike.
- Make-ahead friendly: Assemble and bake when ready to serve.
Ingredients
- 12 flour tortillas
- 2 cups cooked chicken (poached and shredded)
- 4 Tbsp butter
- 1 can cream of chicken soup
- 2 cans green chilis
- 1 cup diced onion
- 1 cup diced celery
- 2 lbs Monterey Jack cheese (halved; shredded recommended)
- 1 cup sour cream
How to Make Jennifer Garner's Chicken Enchiladas
- Place three boneless, skinless chicken breasts in a pot with just enough water to cover. Add onion, salt, peppercorns, or any light aromatics you prefer. Bring to a boil, then reduce to medium heat.
Cook for 10–15 minutes, or until a meat thermometer reads 165°F (74°C). Remove from the pot and shred by hand. - Preheat your oven to 350°F (175°C). Lightly grease a casserole dish with butter or nonstick spray.
- In a skillet, melt 4 tablespoons of butter over medium heat. Add onion and celery, and sauté until soft and translucent. Stir in the shredded chicken and toss to coat evenly.
- In a separate bowl, combine cream of chicken soup, green chilis, and sour cream. Stir until smooth and creamy.
Spread a thin layer of this sauce on the bottom of your prepared casserole dish. - Spoon a portion of the chicken mixture onto each tortilla, roll it up, and place seam-side down in the baking dish. Continue until all tortillas are filled.
- Pour the remaining sauce mixture evenly over the rolled tortillas. Top generously with Monterey Jack cheese (the more, the better!).
- Bake for 30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let rest for 5 minutes before serving. Slice into portions and serve with fresh cilantro, lime wedges, or a side of guacamole if desired.
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days. Warm in the oven at 325°F for 10–15 minutes, or in the microwave for 1–2 minutes until hot.
How to Freeze
Assemble the enchiladas (without baking) and cover tightly with foil. Freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and cook at 350°F for 35–40 minutes.
Frequently Asked Questions
Can I use rotisserie chicken instead of poaching my own?
Yes — it’s a great shortcut! Simply shred and use about 2 cups of rotisserie chicken.
What kind of tortillas work best?
Flour tortillas hold up best under the creamy sauce, but you can also use corn tortillas for a gluten-free option.
Can I make this dish spicy?
Absolutely! Add a dash of hot sauce or extra green chilis for a little kick.
Can I substitute the cream of chicken soup?
You can make a quick homemade version using butter, flour, chicken broth, and a splash of milk.
What side dishes go well with chicken enchiladas?
Try them with Spanish rice, black beans, or a simple green salad to round out the meal.
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