Print

Ina Garten Chicken Enchiladas

Ina Garten Chicken Enchiladas
Print Recipe
Print Recipe

Ina Garten’s version of chicken enchiladas is a comforting casserole-style dish featuring flour tortillas filled with a savory chicken mixture, then topped with a flavorful homemade enchilada sauce and cheese. It’s baked until hot and melty, offering a perfect balance of texture, spice, and creaminess. While it borrows from traditional Mexican cuisine, this version keeps things simple and accessible for home cooks.

Ingredients

Scale

  • 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

Instructions

Step 1: Sauté the aromatics

Heat olive oil in a large skillet over medium heat. Add onions and cook until soft, about 5–7 minutes. Stir in garlic, cumin, chili powder, and smoked paprika. Cook for another 1–2 minutes until fragrant.

Step 2: Add chicken and beans

Add shredded chicken and black beans to the skillet. Pour in diced tomatoes with green chilies. Stir everything together and season with salt and pepper. Let the mixture simmer for 5 minutes to absorb flavor.

Step 3: Prepare tortillas

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Warm tortillas slightly in the microwave so they are easier to roll.

Step 4: Assemble the enchiladas

Place a generous spoonful of the chicken mixture onto each tortilla. Add a sprinkle of cheese and a spoonful of sour cream. Roll tightly and place seam-side down in the baking dish.

Step 5: Add sauce and cheese

Pour enchilada sauce evenly over the rolled tortillas. Sprinkle with the remaining shredded cheese.

Step 6: Bake until bubbly

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is golden and bubbly.

Step 7: Garnish and serve

Remove from the oven and let cool slightly. Top with fresh cilantro and serve with lime wedges.

Find it online: https://lightblue-kingfisher-834643.hostingersite.com/ina-garten-chicken-enchiladas/