Jennifer Garner’s Mom’s Chicken Enchiladas Are the Definition of Comfort Food

If you’ve ever watched Jennifer Garner’s “Pretend Cooking Show” on Instagram, you know it’s equal parts wholesome chaos and family nostalgia. Her most recent episode features her mom, Pat Garner, cooking their family’s favorite chicken enchiladas, a recipe that’s been around since Jennifer’s West Virginia childhood. Written on an old index card from a family friend, this dish is what Garner calls “barely related to chicken enchiladas” — and she’s right.

“These are not real enchiladas,” she admits in her caption, “but they go right down anyway.” The recipe, which was made while her mom and sisters were visiting her in Nantucket, is a perfect example of the kind of comforting, crowd-feeding, casserole-style cooking that defined many American kitchens in the 1970s and ’80s. It’s creamy, cheesy, and rich — the kind of thing you make for a church potluck or, as Pat proudly notes, a football team (and yes, she has actually done that).

For Jennifer, it’s more than just food; it’s a memory. The back-and-forth between mother and daughter — Pat directing (“Don’t stand there, you’ll get awfully tired!”) and Jennifer gently rebelling by holding back on the sour cream and chilies — is a fun watch, and even more fun to cook along with.

Start by poaching chicken breasts in just enough cold water to cover. Add onion, salt, peppercorns, or any aromatics you like. Once the water boils, reduce the heat and cook for 10 to 15 minutes, until the chicken reaches 165°F internally. Shred it up. The recipe calls for 2 cups of shredded chicken. Jennifer says they use three breasts. I used two (1.3 pounds total).

In a skillet, sauté diced onion and celery in butter until softened, then stir in your shredded chicken. Whisk together cream of chicken soup, diced green chiles, and sour cream. Butter or spray a casserole dish and spread a thin layer of this mixture across the bottom. Fill your tortillas, roll them up, and place them seam-side down in the pan. Spread the remaining sauce over the top, then smother the whole thing with shredded Monterey Jack cheese.

Bake for 30 minutes at 350°F, until bubbly and golden on top (my oven needed 40 minutes). Pull it out, let it rest for a few minutes, and enjoy the gooey, creamy glory.

With cream of chicken soup, butter, sour cream, and celery, these enchiladas are more like a Tex-Mex cousin to the tuna noodle casserole — a very Midwest version of enchiladas, as one user notes in the comments. The flavor is creamy and rich, with just a twinge of spice from the green chiles to cut through the dairy.

I couldn’t imagine doubling the cheese (as the original index card suggests); even half felt generous. Plus, it already filled the casserole dish to the brim. The dish is so creamy, I recommend serving it with something crisp and acidic, like a green salad with a lime vinaigrette.

Jennifer Garner’s mom’s chicken enchiladas may have started as a 1970s casserole recipe card passed among friends, but thanks to Instagram — and Pat Garner’s infectious charm —it’s become an internet-famous comfort classic. If you’re craving something like enchiladas suizas, these aren’t it. but they’ll satisfy just about anyone craving comfort and a good laugh with Mom in the kitchen. Thousands simply commented what we’re all thinking: “Best cooking show ever.”

• Shred your chicken in the stand mixer. Don’t 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’s way easier. 
• Mind your tortillas. The recipe doesn’t specify a size. I used eight-inch flour tortillas and could fit eight (instead of the 12 called for) in a 9×13-inch pan. Six inches would be too small. If you use something in between, simply adjust the amount of filling in each.
• Use standard cans. The recipe doesn’t specify can sizes, so I went with a 10.5-ounce can of Campbell’s cream of chicken soup and two 4-ounce cans of diced green chiles.
• Don’t mess with measuring cups. The recipe calls for 1 cup each of diced onions and celery. One medium onion and four stalks of celery will do.
• Ease up on the sour cream. Jennifer did, and it helps balance the richness. Again, don’t dirty a measuring cup; just eyeball it.
• But don’t skimp on butter. You’re using lean chicken breast, and the butter adds much-needed fat and flavor.