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Ina Garten Chicken Enchiladas Recipe in a white baking dish with melted cheese, red enchilada sauce, and fresh cilantro, served with guacamole on the side.

Ina Garten Chicken Enchiladas Recipe

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  • Author: Aneta
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x

Description

Ina Garten Chicken Enchiladas Recipe is a cozy, cheesy, flavor-packed dinner made with tender shredded chicken, black beans, warm spices, and rich enchilada sauce. Baked until bubbly and golden, this easy weeknight meal is perfect for busy families and guaranteed to become a repeat favorite.

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), divided

  • 1 cup sour cream

  • 1 (10-ounce) can enchilada sauce

  • Fresh cilantro, for garnish

  • Lime wedges, for serving

Instructions

  1. Sauté aromatics:
    Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5–7 minutes until softened. Stir in garlic, cumin, chili powder, and smoked paprika. Cook 1–2 minutes until fragrant.

  2. Add filling ingredients:
    Stir in shredded chicken, black beans, and diced tomatoes with green chilies. Season with salt and black pepper. Simmer for 5 minutes, then remove from heat.

  3. Prepare baking dish:
    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 evenly into each tortilla. Add a sprinkle of cheese and a small dollop of sour cream. Roll tightly and place seam-side down in the prepared baking dish.

  5. Add sauce and cheese:
    Pour enchilada sauce evenly over the rolled tortillas. Sprinkle remaining shredded cheese over the top.

  6. Bake:
    Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes, until cheese is melted and bubbly.

  7. Garnish and serve:
    Let rest for 5 minutes. Garnish with fresh cilantro and serve with lime wedges.

Notes

Rotisserie chicken makes this recipe extra quick and convenient.

For extra heat, add diced jalapeños or use spicy enchilada sauce.

Corn tortillas can be used instead of flour—just warm them well before rolling.

Enchiladas can be assembled up to 24 hours in advance and refrigerated before baking.

Leftovers store well in the fridge for up to 4 days.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1 enchilada (approx. 1/6 of recipe)
  • Calories: 480 kcal
  • Sugar: 5 g
  • Sodium: 890 mg
  • Fat: 24 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 5 g
  • Protein: 30 g
  • Cholesterol: 85 mg

Find it online: https://chickenmagicrecipes.com/ina-garten-chicken-enchiladas-recipe/