Description
Ina Garten’s cheesy chicken enchiladas bring Mexican-inspired comfort directly to dinner tables. Warm tortillas, tender chicken, and melted cheese create a satisfying meal that invites you to savor each delicious bite.
Ingredients
Scale
- 900g (2 lbs) chicken breasts, bone-in, skin-on (3 split)
- 200g (2 cups) freshly grated extra-sharp white Cheddar
- 200g (7 oz) creamy goat cheese, such as Montrachet
- 440g (15.5 oz) can black beans, rinsed and drained
- 7 (20cm/8-inch) flour tortillas
- 375ml (1½ cups) crushed tomatoes, such as San Marzano
- 475ml (2 cups) good chicken stock, preferably homemade
- 410g (14.5 oz) can fire-roasted diced tomatoes
- 225g (1½ cups) chopped yellow onion (1 large)
- 75g (½ cup) seeded and small-diced poblano pepper
- 30ml (2 tbsps) canola oil
- 15g (2 tbsps) all-purpose flour
- 15g (1 tbsp) chili powder
- 15g (1 tbsp) ground chipotle powder
- 15g (¼ cup) minced fresh parsley or cilantro, plus extra for garnish
- 5g (1 tsp) ground cumin
- 1g (1 tsp) dried oregano, crushed in your hands
- Kosher salt and freshly ground black pepper
- Sour cream, for serving
- 2 ripe Hass avocados, pitted, peeled
Instructions
- Seasoning Preparation: Craft a delicate flour blend by thoroughly mixing all-purpose flour with salt and ground black pepper in a shallow dish, ensuring a uniform coating for the chicken.
- Chicken Preparation: Expertly trim chicken tenders from the breasts, positioning them for future culinary adventures.
- Skillet Heating: Warm canola oil in a spacious cast-iron skillet over medium heat, creating an ideal cooking environment with even oil distribution.
- Flour Coating: Delicately dredge each chicken breast in the prepared seasoned flour, gently removing excess to achieve a gossamer-thin layer.
- Initial Cooking: Carefully nestle the chicken into the heated skillet, positioning skin-side down without overcrowding, and allow to develop a golden, crisp exterior for approximately 12 minutes.
- Oven Roasting: Transfer the skillet directly into a preheated 230 degrees Celsius oven, roasting for 10 minutes to enhance flavor and ensure thorough cooking.
- Butter Infusion: Return skillet to stovetop, gently flip chicken skin-side up, and introduce unsalted butter, letting it brown and create a rich, nutty essence around the meat for 3-5 minutes.
- Doneness Check: Verify chicken’s internal temperature reaches 54-60 degrees Celsius, guaranteeing perfect culinary execution.
- Finishing Touches: Remove from heat, sprinkle with fresh parsley, and slice chicken crosswise into elegant portions. Drizzle remaining browned butter over the meat for an extra layer of decadence.
- Serving Suggestion: Plate the chicken with optional accompaniments such as a zesty lemon wedge, creamy sour cream, and smooth avocado slices to elevate the dining experience.
Notes
- Flour Coating Technique: Achieve a light, even layer by gently dredging chicken and shaking off excess for crispy perfection.
- Skillet Selection: Use a cast-iron skillet for even heat distribution and superior browning of chicken.
- Temperature Control: Monitor chicken’s internal temperature between 54-60°C to ensure juicy, perfectly cooked meat without drying.
- Butter Browning Trick: Allow butter to brown around chicken, creating a rich, nutty flavor that elevates the entire dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 520
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 85mg