Ina Garten Chicken Enchiladas Recipe

Ina Garten’s Chicken Enchiladas are a perfect blend of comforting, cheesy goodness with a flavorful homemade sauce. This dish is ideal for family dinners, gatherings, or a cozy night in. Featuring tender shredded chicken, rich enchilada sauce, and a generous amount of cheese, these enchiladas are baked to perfection, resulting in a delicious meal that everyone will love.

What are Ina Garten Chicken Enchiladas?

Ina Garten’s Chicken Enchiladas take a classic Mexican-inspired dish and elevate it with fresh ingredients and homemade elements. The enchiladas consist of soft tortillas filled with seasoned chicken, topped with a homemade enchilada sauce, and baked with gooey melted cheese. This hearty dish is full of flavor and comfort, making it a family favorite.

Other Popular Recipes

• Ina Garten Beef Chili
• Ina Garten Tuna Noodle Casserole
• Ina Garten Chicken Divan

Why You Should Try This Recipe

• Rich and Flavorful Sauce: The homemade enchilada sauce is packed with spices and tomatoes, giving the dish a deep, rich flavor.
• Easy to Prepare: With simple ingredients and straightforward steps, this recipe is perfect for both beginners and experienced cooks.
• Customizable: You can easily adjust the fillings, sauces, and spices to suit your preferences.
• Perfect for Make-Ahead: These enchiladas can be assembled ahead of time and baked when you’re ready to serve.

Ingredients Needed to Make Ina Garten Chicken Enchiladas

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 (28-ounce) can crushed tomatoes
• 2 cups cooked shredded chicken (from a rotisserie chicken or homemade)
• 8-10 small corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• Fresh cilantro, chopped for garnish
• Salt and pepper to taste
• Lime wedges for serving (optional)

Instructions to Make Ina Garten Chicken Enchiladas

Step 1: Make the Enchilada Sauce

• Sauté the onions and garlic: Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and cook for about 5 minutes, until softened. Stir in the minced garlic and cook for another minute.
• Add the spices and tomatoes: Stir in the ground cumin, chili powder, smoked paprika, and a pinch of salt. Cook for 1-2 minutes, then pour in the crushed tomatoes. Bring the mixture to a simmer and let it cook for 10-15 minutes, stirring occasionally.
• Blend the sauce (optional): For a smoother sauce, use an immersion blender to blend the sauce until smooth. Season with salt and pepper to taste.

Step 2: Prepare the Chicken Filling

• Season the shredded chicken: In a large bowl, combine the shredded chicken with 1 cup of the enchilada sauce and 1/2 cup of the shredded Monterey Jack cheese. Stir until the chicken is well-coated with sauce.

Step 3: Assemble the Enchiladas

• Warm the tortillas: Preheat the oven to 375°F (190°C). Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
• Fill and roll the tortillas: Spoon about 2-3 tablespoons of the chicken mixture into the center of each tortilla. Roll them up tightly and place them seam-side down in a greased 9×13-inch baking dish.

Step 4: Add the Toppings

• Top with sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded Monterey Jack and cheddar cheese over the top.

Step 5: Bake the Enchiladas

• Bake: Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 6: Serve and Garnish

• Garnish and serve: Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh cilantro, a dollop of sour cream, and lime wedges. Serve hot.

What Goes Well with Ina Garten Chicken Enchiladas

• Mexican Rice: A side of seasoned Mexican rice adds a perfect complement to the enchiladas.
• Refried Beans: Creamy refried beans make a delicious and filling side dish.
• Guacamole: Fresh guacamole provides a refreshing contrast to the rich enchiladas.
• Tortilla Chips and Salsa: Crispy tortilla chips with salsa are a great starter or side to this dish.
• Roasted Vegetables: Serve with roasted vegetables like bell peppers and zucchini for a healthy balance.

Essential Tips for Perfecting Ina Garten Chicken Enchiladas

• Use rotisserie chicken: For convenience, rotisserie chicken works perfectly and saves time on preparation.
• Warm the tortillas: Warming the tortillas prevents them from breaking when you roll them.
• Make the sauce ahead: You can prepare the enchilada sauce a day in advance to save time and enhance the flavors.
• Don’t overfill the tortillas: Keep the filling to about 2-3 tablespoons to ensure the tortillas roll easily and hold their shape during baking.
• Customize the heat: Adjust the amount of chili powder and smoked paprika to your preferred spice level.

Variations of Ina Garten Chicken Enchiladas

• Vegetarian Option: Swap out the chicken for black beans, corn, and sautéed vegetables to create a delicious vegetarian version.
• Spicy Enchiladas: Add sliced jalapeños or a dash of hot sauce to the filling for an extra kick of heat.
• Creamy Chicken Enchiladas: Stir in some cream cheese to the chicken mixture for a creamier, richer filling.
• Green Enchiladas: Use green enchilada sauce instead of red for a tangy twist on the classic.
• Beef Enchiladas: Substitute the chicken with ground beef or shredded beef for a different protein option.

Storing Ina Garten Chicken Enchiladas: Best Practices

• Refrigerate leftovers: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
• Freeze for later: Enchiladas freeze well. Place them in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
• Label and date: Always label and date your enchiladas before freezing to keep track of freshness.

Reheating Ina Garten Chicken Enchiladas: Best Practices

• Oven method: Reheat the enchiladas in a 350°F (175°C) oven for about 15-20 minutes, or until warmed through.
• Microwave option: Heat individual portions in the microwave for 1-2 minutes on medium power, ensuring even heating.
• Add moisture if needed: If the enchiladas seem dry when reheating, add a little extra sauce or a splash of chicken broth.

How Can I Make Ina Garten Chicken Enchiladas Healthier?

To make Ina Garten’s Chicken Enchiladas healthier, consider the following adjustments:

• Use whole wheat or low-carb tortillas: This adds more fiber and reduces refined carbs.
• Substitute Greek yogurt for sour cream: Greek yogurt is a lower-fat, higher-protein alternative that still provides creaminess.
• Reduce the cheese: Use less cheese or opt for reduced-fat versions to cut down on calories and fat without sacrificing flavor.
• Add more vegetables: Incorporate bell peppers, zucchini, or spinach into the filling for added nutrients and fiber.
• Use lean chicken: Opt for skinless, boneless chicken breasts instead of rotisserie chicken to reduce fat content.

Nutrition Value (Per Serving)

• Calories: 410
• Protein: 28g
• Carbohydrates: 30g
• Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 750mg
• Fiber: 4g
• Sugar: 6g

FAQs

Can I make Ina Garten Chicken Enchiladas ahead of time?

Yes, you can assemble the enchiladas up to 24 hours in advance. Simply cover the dish with plastic wrap or foil and refrigerate until you’re ready to bake. When baking, add an extra 5-10 minutes to the cooking time to ensure the enchiladas are fully heated through.

How do I prevent enchiladas from becoming soggy?

To prevent soggy enchiladas, lightly fry the tortillas in oil before filling them. This creates a barrier that helps them retain their structure when baked with the sauce. Also, avoid overloading the tortillas with sauce before baking.

Can I freeze chicken enchiladas?

Yes, chicken enchiladas freeze well. Assemble the enchiladas, but don’t bake them. Wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.

What can I substitute for chicken in enchiladas?

You can substitute chicken with other proteins like shredded beef, ground turkey, or even black beans and roasted vegetables for a vegetarian option. Each option adds a unique flavor to the enchiladas while maintaining a satisfying texture.

Final Words

Ina Garten’s Chicken Enchiladas are a delicious, comforting dish that’s easy to make and packed with flavor. With a rich homemade enchilada sauce, tender chicken, and melted cheese, this recipe is a hit for family dinners, gatherings, or meal prepping.

Other Yummy Recipes:

• Pioneer Woman Beef Barley Soup
• Ina Garten Brunch Egg Casserole
• Ina Garten Chicken Marsala
• Ina Garten Beef Stroganoff

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