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Ina Garten Chicken Enchiladas Recipe

Ina Garten Chicken Enchiladas Recipe

Emily Grace
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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 400 kcal

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
Keyword Ina Garten Chicken Enchiladas Recipe