Ina Garten Chicken Enchiladas Recipe is cheesy, flavorful and perfect for family dinners. This dish has tender chicken wrapped in soft tortillas with a rich enchilada sauce.
It is easy to make at home with simple ingredients. I love the combination of melted cheese and warm spices. Everyone enjoys it at the table.
In this blog, you will learn how to make Ina Garten Chicken Enchiladas, step by step and discover tips for perfect results every time.
My Experience With This Recipe
I made Ina Garten Chicken Enchiladas for a weekend dinner. I wanted a meal that was easy but impressive. The chicken stayed tender and juicy.
Wrapping the tortillas was simple. The sauce was rich and flavorful. Cheese melted beautifully on top while baking. My family loved the warm, comforting taste.
It paired well with rice and salad. This recipe quickly became a favorite. I now make it whenever I want a hearty, satisfying meal.
Recipe Card info
- Recipe Name: Ina Garten Chicken Enchiladas
- Servings: 6
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Course: Main Dish
- Cuisine: Mexican-American
- Calories: 400 kcal per serving
Equipment List
- Large skillet
- Baking dish
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Spoon or spatula
- Oven mitts
Ingredients You Need for Ina Garten Chicken Enchiladas
- Cooked chicken – 3 cups, shredded
- Olive oil – 2 tablespoons
- Onion – 1 small, chopped
- Garlic – 2 cloves, minced
- Enchilada sauce – 2 cups
- Sour cream – ½ cup
- Shredded cheddar cheese – 1½ cups
- Shredded Monterey Jack cheese – 1 cup
- Flour tortillas – 8 large
- Cilantro – 2 tablespoons, chopped, for garnish
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
Step-by-Step Guide
1. Preheat Oven
Preheat oven to 375°F. Lightly grease a baking dish with olive oil. This prevents sticking and helps enchiladas bake evenly.
2. Sauté Onion and Garlic
Heat olive oil in a skillet. Add chopped onion and garlic. Sauté until soft and fragrant. Stir often to avoid burning.
3. Prepare the Chicken Filling
In a bowl, combine shredded chicken, half of the cheddar and Monterey Jack cheese, sautéed onion, garlic, salt and pepper. Mix well.
4. Fill the Tortillas
Place a tortilla on a flat surface. Spoon chicken mixture evenly into the center. Roll tightly and place seam side down in the baking dish.
5. Pour Enchilada Sauce
Mix enchilada sauce with sour cream. Pour over rolled tortillas evenly. Make sure all tortillas are covered with sauce.
6. Add Cheese Topping
Sprinkle remaining cheddar and Monterey Jack cheese on top. This creates a golden, melted crust while baking.
7. Bake the Enchiladas
Place the dish in the oven. Bake for 20–25 minutes. Cheese should be melted and bubbly. The edges should look golden.
8. Garnish and Serve
Remove from oven. Let cool for five minutes. Sprinkle chopped cilantro on top. Serve warm with rice or salad for a complete meal.
Tips to Make the Best Ina Garten Chicken Enchiladas
- Use freshly cooked chicken for better texture
- Do not overfill the tortillas
- Pour sauce evenly over each enchilada
- Shred cheese yourself for better melting
- Let baked enchiladas rest before serving
Common Mistakes to Avoid
- Using dry or overcooked chicken
- Overfilling tortillas, causing them to tear
- Skipping sour cream in the sauce
- Baking at too high temperature, burning cheese
- Forgetting to lightly grease the baking dish
Serving Suggestions
Ina Garten Chicken Enchiladas are perfect with Mexican rice or a fresh salad. Add guacamole, salsa or sour cream on the side.
These enchiladas work well for family dinners or casual gatherings. Serve warm straight from the oven for best flavor. They also make great leftovers for the next day.
Variations You Can Try
- Add black beans or corn to the filling
- Use spicy enchilada sauce for extra heat
- Substitute chicken with cooked beef or turkey
- Add sautéed bell peppers for extra flavor
- Sprinkle cotija cheese instead of cheddar for variation
Storage and Reheating Tips
- Store leftover enchiladas in an airtight container in the fridge for up to 3 days
- Reheat in the oven at 350°F until warmed through
- Cover with foil to prevent cheese from burning
- Microwave single servings for 1–2 minutes for quick reheating
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Carbohydrates | 28 g |
| Protein | 28 g |
| Fat | 20 g |
| Fiber | 4 g |
| Sugar | 4 g |
Health Benefits
Chicken provides lean protein that helps build muscles and keep you full. Using fresh vegetables like onion and garlic adds vitamins and antioxidants.
Cheese adds calcium and flavor. Moderate portions make this dish balanced and satisfying. Pairing with salad adds fiber for a healthy meal.
Ina Garten Chicken Enchiladas Recipe
Equipment
- Large skillet
- Baking dish
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Spoon or spatula
- Oven mitts
Ingredients
- Cooked chicken – 3 cups shredded
- Olive oil – 2 tablespoons
- Onion – 1 small chopped
- Garlic – 2 cloves minced
- Enchilada sauce – 2 cups
- Sour cream – ½ cup
- Shredded cheddar cheese – 1½ cups
- Shredded Monterey Jack cheese – 1 cup
- Flour tortillas – 8 large
- Cilantro – 2 tablespoons chopped, for garnish
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
Instructions
Preheat Oven
- Preheat oven to 375°F. Lightly grease a baking dish with olive oil. This prevents sticking and helps enchiladas bake evenly.
Sauté Onion and Garlic
- Heat olive oil in a skillet. Add chopped onion and garlic. Sauté until soft and fragrant. Stir often to avoid burning.
Prepare the Chicken Filling
- In a bowl, combine shredded chicken, half of the cheddar and Monterey Jack cheese, sautéed onion, garlic, salt and pepper. Mix well.
Fill the Tortillas
- Place a tortilla on a flat surface. Spoon chicken mixture evenly into the center. Roll tightly and place seam side down in the baking dish.
Pour Enchilada Sauce
- Mix enchilada sauce with sour cream. Pour over rolled tortillas evenly. Make sure all tortillas are covered with sauce.
Add Cheese Topping
- Sprinkle remaining cheddar and Monterey Jack cheese on top. This creates a golden, melted crust while baking.
Bake the Enchiladas
- Place the dish in the oven. Bake for 20–25 minutes. Cheese should be melted and bubbly. The edges should look golden.
Garnish and Serve
- Remove from oven. Let cool for five minutes. Sprinkle chopped cilantro on top. Serve warm with rice or salad for a complete meal.
Notes
- Use freshly cooked chicken for better texture
- Do not overfill the tortillas
- Pour sauce evenly over each enchilada
- Shred cheese yourself for better melting
- Let baked enchiladas rest before serving
FAQs about Ina Garten Chicken Enchiladas
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works well. It saves time and keeps the chicken tender and flavorful.
Can I make this recipe ahead of time?
Yes, assemble enchiladas in advance. Cover and refrigerate. Bake just before serving for fresh, hot enchiladas.
Can I freeze the enchiladas?
Yes, freeze before baking. Cover tightly. Bake from frozen at 375°F until heated through.
Can I use corn tortillas instead of flour?
Yes, corn tortillas work. Warm them slightly to prevent cracking while rolling. Flavor changes slightly but still delicious.
How spicy is this recipe?
This recipe is mild. Use spicy enchilada sauce or add jalapeños for more heat.
Final Thoughts
Ina Garten Chicken Enchiladas Recipe is easy, cheesy and comforting. Perfect for weeknight dinners or gatherings. The chicken stays tender and the sauce is rich.
Follow these steps and tips for the best results. It is a family-friendly recipe that everyone will enjoy.
This dish combines simple ingredients into a delicious, hearty meal. Make it, serve it and enjoy the warm, cheesy goodness every time.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!