Ina Garten’s Chicken Enchiladas Recipe: Homestyle Magic

Ina Garten’s chicken enchiladas burst with tantalizing Mexican-inspired flavors that dance across your palate.

Comfort meets culinary artistry in this soul-warming dish that transforms humble ingredients into a spectacular feast.

Tender shredded chicken cuddles inside soft tortillas, embraced by a zesty, vibrant sauce that whispers of authentic cuisine.

Bubbling golden cheese crowns this masterpiece, creating an irresistible golden landscape of deliciousness.

Each forkful promises a symphony of textures and robust seasonings that tell a delectable story.

Surprisingly straightforward yet remarkably sophisticated, these enchiladas bring restaurant-quality magic right to your dinner table.

Grab your apron and get ready to fall in love with a meal that will become an instant family favorite.

Swaps and Tweaks for Ina Garten Chicken Enchiladas

Explore these tasty tips and delicious variations to elevate your Mexican-inspired meal.

Replace chicken with ground beef, pulled pork, black beans, or roasted vegetables for a personalized twist that keeps the recipe exciting and adaptable to different dietary preferences.

Adjust the heat by using mild chipotle chiles or adding extra cayenne pepper for those who love a fiery kick. Fresh jalapeños or hot sauce can help customize the spiciness to your taste buds.

Experiment with different cheese blends like pepper jack, queso fresco, monterey jack, or a combination of cheeses to create a more complex and rich flavor profile that tantalizes your palate.

Prepare enchiladas in advance and refrigerate for up to 24 hours before baking. Cover tightly with plastic wrap and add an extra 10 minutes to baking time when cooking directly from the refrigerator for a convenient meal solution.

Serving Guide for Ina Garten Chicken Enchiladas

• Garnish with Fresh Herbs: Sprinkle chopped cilantro and sliced green onions over the enchiladas to add a burst of color and fresh, zesty flavor that elevates the entire dish.
• Pair with Creamy Sides: Add a dollop of cool sour cream or sliced avocado to balance the spicy enchilada sauce and provide a smooth, creamy contrast to the warm, rich filling.
• Create a Complete Meal: Serve alongside Mexican-style rice, black beans, or a crisp green salad to transform these enchiladas into a satisfying and well-rounded dinner that will impress family and friends.

Reheating and Storage for Ina Garten Chicken Enchiladas

• Meal Planning & Storage Advice
• Batch Cook with Ease: Prepare extra chicken filling and enchilada sauce to store separately in airtight containers for quick future meals. These components can stay fresh in the refrigerator for 3-4 days.
• Freezer-Friendly Enchiladas: Wrap unbaked enchiladas tightly in plastic wrap and aluminum foil, storing them flat in the freezer for up to 2 months. Thaw overnight in the refrigerator before baking for best results.
• Smart Reheating Technique: Warm leftover enchiladas in the oven at 350°F for 15-20 minutes to maintain crispy edges and prevent soggy texture. Add a sprinkle of fresh cheese before reheating to refresh the melted topping.
• Portion Control Hack: Divide assembled enchiladas into individual serving containers before freezing. This approach allows you to defrost and reheat exactly the amount you need without wasting any delicious meal.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 350 kcal

Servings: 4

What Goes into Ina Garten Chicken Enchiladas

• Corn Tortillas, Flour Tortillas: Choose fresh, soft tortillas that easily fold without cracking; warm briefly to enhance flexibility and prevent breaking.

• Shredded Chicken: Select tender, well-cooked chicken with minimal moisture to prevent soggy enchiladas; rotisserie chicken works wonderfully for quick preparation.

• Chipotle Chiles: Select smoky, deep-flavored chiles that add robust warmth and complexity to the sauce; canned varieties offer consistent quality.
• Chicken Broth: Opt for low-sodium broth to control salt levels and enhance sauce's depth without overwhelming flavors.
• Tomato Sauce: Choose rich, smooth sauce without excessive chunks for consistent texture.

• Garlic, Onion: Pick fresh, firm bulbs with no sprouting for maximum flavor intensity; white or yellow onions provide excellent base notes.
• Cilantro: Select bright green, crisp leaves without wilting for fresh, vibrant garnish.
• Cumin, Chili Powder, Oregano: Use high-quality, freshly ground spices for maximum aromatic punch.

• Shredded Cheese: Select melting cheeses like monterey jack or cheddar that create smooth, creamy coverage.
• Sour Cream, Avocado, Green Onions: Choose ripe, unblemished produce for garnishing and adding fresh texture.

• Salt, Pepper: Use freshly ground black pepper and kosher salt for nuanced seasoning.

Kitchen Tools to Make Ina Garten Chicken Enchiladas

• Large Saucepan: Perfect for creating a rich, spicy enchilada sauce with deep flavor.
• Skillet: Essential for sautéing onions, garlic, and cooking the chicken filling with aromatic spices.
• 13×9-inch Baking Dish: Ideal for assembling and baking your enchiladas to golden perfection.
• Cutting Board: Necessary for chopping cilantro, onions, and preparing ingredients.
• Sharp Knife: Helps with precise ingredient preparation and slicing garnishes.
• Wooden Spoon or Spatula: Great for stirring sauce and mixing chicken filling.
• Aluminum Foil: Covers the dish while baking to keep moisture and prevent burning.
• Measuring Spoons: Ensures accurate seasoning and spice measurements.
• Cheese Grater: Allows you to shred cheese fresh for maximum melting and flavor.

How to Assemble Ina Garten Chicken Enchiladas

• Whip Up the Spicy Sauce

Grab a saucepan and splash some olive oil. Toss in minced garlic and let it dance until fragrant. Stir in zesty chipotle chiles, warm spices, and tangy tomato sauce. Pour in chicken broth and let everything simmer and mingle for about 10 minutes until the sauce thickens and becomes irresistibly aromatic.

• Craft the Chicken Filling

Heat a skillet and sauté onions until they turn translucent. Add shredded chicken and sprinkle with vibrant herbs and spices. Splash in a bit of tomato sauce and chicken broth. Let the flavors party together for 5-6 minutes, creating a mouthwatering mixture that’ll make your taste buds sing.

• Roll and Assemble

Warm your tortillas so they’re soft and flexible. Scoop the spicy chicken mixture into each tortilla, rolling them up snugly. Nestle these flavor-packed rolls into a greased baking dish, seam-side down. Preheat the oven to a toasty 350°F.

• Bake and Finish

Pour the simmering sauce over the rolled tortillas, making sure every inch gets covered. Shower the top with a generous blanket of shredded cheese. Cover with foil and bake for 25-30 minutes until the cheese melts and everything looks bubbly and irresistible.

• Serve and Celebrate

Pull the enchiladas out and let them rest for a few minutes. Sprinkle with fresh cilantro, green onions, and a dollop of sour cream. Add sliced avocado if you’re feeling extra fancy. Dive in and enjoy your homemade flavor explosion!

Effortless Ina Garten Chicken Enchiladas Recipe

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4.7 from 24 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Ina Garten’s chicken enchiladas combine zesty Mexican flavors with creamy, cheesy goodness. Layers of tender chicken, spiced sauce, and melted cheese create a comforting meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

• 10 oz (280 g) cooked shredded chicken breast
• 8 7-inch whole wheat flour tortillas
• 1 cup part-skim shredded Mexican cheese blend or cheddar
• 1 cup diced onion
• ¾ cup (180 ml) reduced-sodium chicken broth
• ⅓ cup (80 ml) chicken broth
• 1–½ cups (360 ml) tomato sauce
• ½ cup (120 ml) tomato sauce
• ¼ cup cilantro
• 2 tbsps chopped scallions, or cilantro, for topping
• 2 large cloves garlic, minced
• 1 tsp extra virgin olive oil
• 1 tsp chipotle chili powder
• ½ tsp chipotle chili powder
• 1 tsp cumin
• ½ tsp ground cumin
• ½ tsp dried oregano
• 1–2 tbsps chipotle chilis in adobo sauce, depending on how spicy you like it
• kosher salt
• fresh pepper to taste
• olive oil spray
• optional toppings: sour cream, avocado, Greek yogurt, or jalapenos

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Instructions

1. Sauce Preparation: Create a robust enchilada sauce by simmering garlic, chipotle chiles, cumin, chili powder, chicken broth, tomato sauce, salt, and pepper in a medium saucepan for 7-9 minutes, stirring intermittently until flavors meld and sauce thickens.
2. Chicken Filling: In a separate skillet, sauté onions and garlic, then combine with shredded chicken, cilantro, cumin, oregano, chili powder, tomato sauce, and chicken broth. Cook for 5-6 minutes until ingredients are thoroughly integrated and flavors develop.
3. Oven Setup: Warm the oven to 175 degrees Celsius (350 degrees Fahrenheit) and prepare a 33 x 23 centimeter baking dish with cooking spray to prevent adherence.
4. Enchilada Assembly: Distribute chicken mixture onto tortillas, roll tightly, and arrange seam-side down in the prepared baking dish. Pour enchilada sauce over the rolled tortillas, ensuring complete coverage, and sprinkle generously with shredded cheese.
5. Baking and Finishing: Cover with aluminum foil and bake for 25-30 minutes until cheese melts and edges crisp. Allow 3-4 minutes of resting time before garnishing with scallions or cilantro. Serve alongside sour cream, guacamole, or salsa for a complete culinary experience.

Notes

• Prep Like a Pro: Gather all ingredients beforehand to streamline cooking and prevent last-minute kitchen scrambles.
• Sauce Secrets: Simmer the enchilada sauce slowly to develop deeper, more complex flavors that elevate the entire dish.
• Chicken Crafting: Use rotisserie chicken or leftover grilled chicken for a quick and flavorful filling that saves time without compromising taste.
• Cheese Wisdom: Choose a blend of cheeses like monterey jack and cheddar for a more robust and creamy enchilada experience.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 6 g
• Sodium: 720 mg
• Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 5 g
• Protein: 24 g
• Cholesterol: 70 mg