{"id":55887,"date":"2026-02-19T23:42:49","date_gmt":"2026-02-19T23:42:49","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=55887"},"modified":"2026-02-23T21:21:08","modified_gmt":"2026-02-23T21:21:08","slug":"jennifer-garners-chicken-enchiladas","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2026\/02\/19\/jennifer-garners-chicken-enchiladas\/","title":{"rendered":"Jennifer Garner&#8217;s Chicken Enchiladas"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 4<\/h4>\n<h6 style=\"text-align: center;\">Adapted from: <a href=\"https:\/\/www.thekitchn.com\/jennifer-garners-chicken-enchiladas-recipe-review-23753164\">The Kitchn<\/a><\/h6>\n<p>These are barely related to enchiladas\u2014but they are quite good and easy to make.<\/p>\n<p><strong>Note:<\/strong> They&#8217;re quite tasty. I used 1 pack of Costco chicken that weighed 1 lb 6 oz. Only 2 large stalks of celery because the rest were past their prime. Shredding the chicken with the mixer was amazing. I used mild green chili.<\/p>\n<ul>\n<li><span class=\"quantity\">8-12<\/span><span class=\"ingredient-name\">flour tortillas<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">cups cooked chicken (we poach ours and shred by hand)<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">TBS butter<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">can cream of chicken soup or 1 can of cream of mushroom and a heaping tsp of BTB chicken<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">4-oz cans green chilis, <span style=\"color: #339966;\">mild<\/span>, <span style=\"color: #ff0000;\">medium<\/span> or <strong><span style=\"color: #ff0000;\">hot\u00a0<\/span><\/strong><span style=\"color: #ff0000;\"><span style=\"color: #000000;\">as you prefer<\/span><\/span><\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">medium onion, diced<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">stalks of celery, diced<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lb Monterey Jack or Tex-Mex cheese <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup sour cream<\/span><\/li>\n<\/ul>\n<p>Poach your <strong>chicken!<\/strong> We put three <strong>boneless, skinless breasts<\/strong> in cold <strong>water<\/strong> (just enough to cover it) with <strong>onion, salt, peppercorns<\/strong> &#8211; basic brothy things you like, but not overboard. Bring to a boil, lower to medium, and start checking it between 10-15 minutes, until a thermometer reads 165\u00b0F inside the <strong>breasts. Shred.<\/strong><\/p>\n<p>Preheat your oven to 350\u00b0F.<\/p>\n<p>Saut\u00e9 <strong>onion<\/strong> and <strong>celery<\/strong> in <strong>butter.<\/strong> When softened add <strong>shredded chicken.<\/strong><\/p>\n<p>Combine <strong>chicken soup, green chilis,<\/strong> and <strong>sour cream.<\/strong> Put a layer of this mixture into a casserole prepared with <strong>butter<\/strong> or <strong>baking spray.<\/strong><\/p>\n<p>Heat the <strong>tortillas<\/strong> in a microwave or dry pan to make them flexible.<\/p>\n<p>Fill each <strong>tortilla<\/strong> down the middle with \u00bc-\u00bd cup of <strong>shredded chicken mixture,<\/strong> the amount depends on <strong>tortilla<\/strong> size. Roll <strong>tortilla<\/strong> tightly and place seam side down into the pan.<\/p>\n<p>Spread most of the <strong>soup<\/strong> mixture on the <strong>tortillas<\/strong> and finish with your <strong>cheese<\/strong> on top.<\/p>\n<p>Bake for 30 minutes, until browned!<\/p>\n<p>Serve with <a href=\"http:\/\/nowellfamily.org\/cookbook\/2017\/12\/13\/spanish-rice\/\">Mexican\/Spanish\/Cajun Rice<\/a>. Some medium pico de gallo would be nice too.<\/p>\n<p><strong>6 tips for making the garners\u2019 chicken enchiladas:<\/strong><\/p>\n<p><strong>Shred your chicken in the stand mixer: <\/strong><\/p>\n<p>Don\u2019t waste time or risk burnt fingertips by hand-shredding chicken. Use the paddle attachment on your stand mixer and stir the poached chicken breasts for about 30 seconds for perfectly shredded chicken. Seriously, it\u2019s way easier.<\/p>\n<p><strong>Mind your tortillas: <\/strong><\/p>\n<p>The recipe doesn\u2019t specify a size. I used eight-inch flour tortillas and could fit eight (instead of the 12 called for) in a 9\u00d713-inch pan. Six inches would be too small. If you use something in between, simply adjust the amount of filling in each.<\/p>\n<p><strong>Use standard cans: <\/strong><\/p>\n<p>The recipe doesn\u2019t specify can sizes, so I went with a 10.5-ounce can of Campbell\u2019s cream of chicken soup and two 4-ounce cans of diced green chiles.<\/p>\n<p><strong>Don\u2019t mess with measuring cups:<\/strong><\/p>\n<p>The recipe calls for 1 cup each of diced onions and celery. One medium onion and four stalks of celery will do.<\/p>\n<p><strong>Ease up on the sour cream: <\/strong><\/p>\n<p>Jennifer did, and it helps balance the richness. Again, don\u2019t dirty a measuring cup; just eyeball it.<\/p>\n<p><strong>But don\u2019t skimp on butter: <\/strong><\/p>\n<p>You\u2019re using lean chicken breast, and the butter adds much-needed fat and flavor.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Adapted from: The Kitchn These are barely related to enchiladas\u2014but they are quite good and easy to make. Note: They&#8217;re quite tasty. I used 1 pack of Costco chicken that weighed 1 lb 6 oz. Only 2 large stalks of celery because the rest were past their prime. Shredding the chicken with the mixer was amazing. I used mild green chili. 8-12flour tortillas 2cups cooked chicken (we poach ours and shred by hand) 4TBS butter 1can cream of&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2026\/02\/19\/jennifer-garners-chicken-enchiladas\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":55888,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[440],"tags":[286,378],"class_list":["post-55887","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican","tag-chicken-breast","tag-tortillas"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2026\/02\/ChickenEnchiladasJG.jpg?fit=624%2C467&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/55887","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=55887"}],"version-history":[{"count":4,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/55887\/revisions"}],"predecessor-version":[{"id":55898,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/55887\/revisions\/55898"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/55888"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=55887"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=55887"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=55887"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}