Ina Garten Chicken Enchiladas Recipe

This Ina Garten chicken enchiladas recipe is a cheesy and flavorful recipe, which is made with shredded chicken and black beans. It’s a perfect weeknight dinner that bakes in just 35 minutes and feeds the whole family.

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Ina Garten Chicken Enchiladas Recipe Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1½ teaspoons ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 2 cups cooked, shredded chicken (rotisserie works well)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14-ounce) can diced tomatoes with green chilies
• Salt and black pepper, to taste
• 8 small flour tortillas
• 2 cups shredded cheddar cheese (or Mexican blend)
• 1 cup sour cream
• 1 (10-ounce) can enchilada sauce (or homemade)
• Fresh cilantro and lime wedges, for garnish

How To Make Ina Garten Chicken Enchiladas Recipe

1. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Cook diced onions until soft, 5–7 minutes. Stir in garlic, cumin, chili powder, and smoked paprika; cook 1–2 minutes more until fragrant.
2. Add chicken and beans: Stir in shredded chicken, black beans, and diced tomatoes with green chilies. Season with salt and pepper and simmer 5 minutes.
3. Prepare tortillas and pan: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Warm tortillas slightly to make them pliable.
4. Assemble enchiladas: Spoon chicken mixture into tortillas, add cheese and a dollop of sour cream, roll tightly, and place seam-side down in the dish.
5. Top with sauce and cheese: Pour enchilada sauce over rolled tortillas and sprinkle with remaining cheese.
6. Bake until bubbly: Cover with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes until cheese is golden.
7. Garnish and serve: Let cool slightly, then top with cilantro and serve with lime wedges.

Recipe Tips

• Can I use corn tortillas instead? Yes, but warm them first to prevent cracking when rolling.
• Make it ahead of time: Assemble enchiladas up to a day in advance; bake just before serving.
• How to make it spicier: Add jalapeños or extra chili powder to the chicken mixture.
• Best cheese for enchiladas: Cheddar or a Mexican blend melts beautifully and adds flavor.
• How to keep enchiladas from getting soggy: Drain canned tomatoes well and don’t over-saturate tortillas with sauce.

What To Serve With Chicken Enchiladas

These enchiladas pair perfectly with fresh and simple sides:

• Mexican rice or cilantro lime rice
• Refried beans or black bean salad
• Guacamole and tortilla chips
• Simple avocado and tomato salad

How To Store Chicken Enchiladas

Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freeze: Assemble unbaked enchiladas, wrap tightly, and freeze up to 2 months. Bake from frozen, adding 10–15 minutes to baking time.

Chicken Enchiladas Nutrition Facts

• Calories: ~420 per serving
• Fat: 20g
• Carbohydrates: 35g
• Protein: 28g
• Sodium: 780mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use rotisserie chicken for this recipe?
Yes, it’s a great shortcut that saves time and adds flavor.

Do I need to cover enchiladas while baking?
Covering keeps them moist; uncover at the end for bubbly, golden cheese.

Can I make this dish vegetarian?
Yes, substitute extra beans or roasted vegetables for the chicken.

Try More Recipes:

• Ina Garten Lamb Chops In Oven Recipe
• Ina Garten Corned Beef And Cabbage Recipe
• Ina Garten Orzo Salad With Shrimp Recipe