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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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