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Ina Garten Chicken Enchiladas – Easy Kitchen Guide

Last Updated on November 25, 2023

Did you ever try the most popular dish, Ina Garten chicken enchiladas? This is a classic American dish that everyone loves to eat. 

It is made with a combination of delightful ingredients, all cooked in an enchilada sauce. Plus, it can be easily customized to suit your preferences thanks to some additional ingredients.

If you want to learn how to make this dish, then you are in the right place. I’m going to share with you my favorite recipes for Ina Garten chicken enchiladas so that you can make them yourself from home.

Ina Garten Chicken Enchiladas

What Is ina garten chicken enchiladas?

Ina Garten Chicken Enchiladas are an American classic. This dish combines cooked chicken, grated Monterey Jack cheese, chopped scallions and cilantro leaves, and flour tortillas all wrapped in a delicious enchilada sauce. 

It is typically topped off with cilantro and scallions for additional flavor. The result is a perfectly balanced combination of flavors that will leave your taste buds wanting more. The enchiladas are usually served with a side of Homemade Salsa Verde or sour cream.

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Where Did I First Try Ina Garten chicken enchiladas?

I first tried Ina Garten chicken enchiladas when I visited one of my relatives who introduced me to this dish from Barefoot Contessa, the cookbook by Ina Garten. I was instantly hooked! The ingredients seemed so fresh and flavorful, and the combination of chicken, tortilla, cheese, and enchilada sauce just tasted incredible. 

The homemade salsa verde added a nice acidic note to the dish that really complimented everything else. I knew I had to make this dish at home, so I asked my relative for the recipe and set out to recreate it. 

I made a few changes based on what ingredients were available in my pantry, like using canned enchilada sauce instead of homemade, but overall the results were remarkable. The flavors blended together perfectly and the cheesy tortillas were to die for!

Ingredients

  • Cooked chicken: The chicken is required for this recipe and it can be either store-bought or homemade.
  • Enchilada sauce: You can use store-bought enchilada sauce, but I prefer to make my own for a more authentic flavor.
  • Homemade Salsa Verde: This is an optional ingredient that adds a nice acidic note to the dish.
  • Monterey Jack cheese: This is mild and creamy cheese that melts easily. Also, it contains a lot of moisture so it helps keep the enchiladas from drying out.
  • Scallions: These add a nice crunch and flavor to the dish. Plus, they are low in calories and fat.
  • Cilantro: This herb adds a bright, fresh flavor to the dish.
  • Tortillas: Flour tortillas work best for this recipe, but you can also use corn tortillas if you prefer.
  • Sour cream: This is optional, but it adds a nice creamy texture.
Ina Garten Chicken Enchiladas

Homemade Salsa Verde

  • Tomatillos: You will need 6 tomatillos for making the sales.
  • Lime Juice: Squeeze 2 tablespoons of freshly squeezed lime juice into a small bowl. This will be used to add some acidity and flavor to your salsa verde.
  • Onion: Chop half a cup of yellow onion and mix it with the tomatillos.
  • Cilantro: Chop 1/2 cup of fresh cilantro leaves and mix them in with the other ingredients.
  • Jalapeno Pepper: Remove the seeds from one jalapeno pepper, chop it up finely, and add it to your salsa verde mixture.
  • Cumin: Stir in 1/2 teaspoon of ground cumin to your salsa verde.
  • Salt and Pepper: Give the mixture a few generous pinches of kosher salt and freshly ground black pepper, then taste and adjust the seasoning as needed.

Cooking Directions

Step 1

Preheat oven to 350 degrees F.

Step 2

Combine your cooked chicken, Monterey Jack cheese, green onions, and cilantro until everything is nicely blended together.

Step 3

Put your tortillas on a plate and cover with a damp paper towel. Zap them in the microwave for 30 seconds on high. Spread one-fourth cup of enchilada sauce across the bottom of a 9 x 13-inch baking dish. 

Step 4

Lay a tortilla out on a flat surface. Put ⅓ cup of the chicken mixture & cheese in the center of it then roll it up. Place the rolled-up tortilla with the seam side down in your baking dish. Continue doing this with all of your remaining tortillas and filling. 

Step 5

Pour the rest of the enchilada sauce over the tortillas, making sure each one is completely covered. Sprinkle with the leftover cheese on top. 

Step 6

Pop your dish in the oven for 25 minutes until it’s hot and bubbly. Serve it with a side of homemade salsa verde, sour cream, and extra chopped cilantro for added flavor. 

Homemade Salsa Verde:

Step 1

Preheat the broiler to high. On a baking sheet, place the tomatillos and broil for 5 minutes until they are charred.

Step 2

Blend together the tomatillos, lime juice, onion, cilantro, jalapeño pepper, cumin, 1 tsp salt and 1/2 tsp pepper until smooth to make a flavorful puree.

Step 3

Taste and adjust seasoning with salt and pepper, if needed. Then, set aside.

Cooking Tips

  • To make this recipe faster, you can use store-bought enchilada sauce and salsa verde instead of making them from scratch.
  • If you prefer a milder flavor, you can replace the jalapeño pepper with 1/4 teaspoon of red pepper flakes.
  • Don’t overcook the enchiladas; they should be slightly crispy on the outside and melted on the inside.

What Ingredients Can I Replace or Substitute While Making It?

  • If you don’t have any cooked chicken on hand, you can use cooked ground beef instead.
  • To make this recipe vegetarian-friendly, swap out the chicken for black beans or lentils.
  • For a dairy-free version, replace the Monterey Jack cheese with vegan cheese.
Ina Garten Chicken Enchiladas

Ina Garten Chicken Enchiladas

Did you ever try the most popular dish, Ina Garten chicken enchiladas? This is a classic American dish that everyone loves to eat. It is made with a combination of delightful ingredients, all cooked in an enchilada sauce. Plus, it can be easily customized to suit your preferences thanks to some additional ingredients.
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Course: Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 28 minutes
Total Time: 58 minutes
Servings: 4
Calories: 418kcal

Equipment

  • A blender
  • baking dish
  • 9 x 13-inch baking dish, etc.

Ingredients

  • 1/4 cup of chopped scallions including both the white and green parts, offering a mild onion flavor and a touch of freshness.
  • Enchilada sauce creating a rich and flavorful base that coats each ingredient.
  • 6 8-inch flour tortillas, providing a soft and pliable wrap for the filling, perfect for soaking up the delectable flavors.
  • Homemade Salsa Verde a vibrant and tangy green sauce made with tomatillos, adding a zesty and refreshing element to the dish.
  • Sour cream a creamy and tangy condiment that adds a cool and refreshing contrast to the warmth of the enchiladas.
  • 2 cups of tender cooked chicken, providing savory and juicy bites.
  • 2 tablespoons of chopped fresh cilantro leaves lending a vibrant and herbaceous note to the overall taste.
  • 1 cup of grated Monterey Jack cheese melting into a smooth, gooey layer of deliciousness.

Homemade Salsa Verde:

  • 1/2 jalapeno pepper seeded and chopped, offering a moderate heat level and a distinctive peppery flavor.
  • 1/4 cup of chopped yellow onion providing a mild and slightly sweet flavor.
  • Kosher salt and freshly ground black pepper seasoning the salsa with the perfect balance of flavors.
  • 3 tomatillos husked and rinsed, bringing a unique tartness and a hint of sweetness.
  • 1/4 teaspoon of ground cumin infusing a warm and earthy undertone.
  • 1 tablespoon of freshly squeezed lime juice adding a bright and citrusy kick.
  • 1/4 cup of chopped fresh cilantro leaves intensifying the fresh and herbaceous taste.

Instructions

  • Preheat oven to 350 degrees F.
  • Combine your cooked chicken, Monterey Jack cheese, green onions, and cilantro until everything is nicely blended together.
  • Put your tortillas on a plate and cover with a damp paper towel. Zap them in the microwave for 30 seconds on high. Spread one-fourth cup of enchilada sauce across the bottom of a 9 x 13-inch baking dish.
  • Lay a tortilla out on a flat surface. Put ⅓ cup of the chicken mixture & cheese in the center of it then roll it up. Place the rolled-up tortilla with the seam side down in your baking dish. Continue doing this with all of your remaining tortillas and filling.
  • Pour the rest of the enchilada sauce over the tortillas, making sure each one is completely covered. Sprinkle with the leftover cheese on top.
  • Pop your dish in the oven for 25 minutes until it's hot and bubbly. Serve it with a side of homemade salsa verde, sour cream, and extra chopped cilantro for added flavor.

Homemade Salsa Verde:

  • Preheat the broiler to high. On a baking sheet, place the tomatillos and broil for 5 minutes until they are charred.
  • Blend together the tomatillos, lime juice, onion, cilantro, jalapeño pepper, cumin, 1 tsp salt and 1/2 tsp pepper until smooth to make a flavorful puree.
  • Taste and adjust seasoning with salt and pepper, if needed. Then, set aside.

Notes

  • To make this recipe faster, you can use store-bought enchilada sauce and salsa verde instead of making them from scratch.
  • If you prefer a milder flavor, you can replace the jalapeño pepper with 1/4 teaspoon of red pepper flakes.
  • Don’t overcook the enchiladas; they should be slightly crispy on the outside and melted on the inside.
Keyword: Ina Garten Chicken Enchiladas

Nutrition Information

One serving of Ina Garten Chicken Enchiladas contains:

  • Calories: 418 kcal
  • Total Fat: 19 g
  • Saturated Fat: 8 g
  • Cholesterol: 78 mg
  • Sodium: 683 mg
  • Total Carbohydrates: 33 g
  • Dietary Fiber: 3 g
  • Sugar: 5 g
  • Protein: 25 g
  • Vitamin A: 565 IU
  • Vitamin C: 2.8 mg
  • Calcium: 178 mg
  • Iron: 2.3 mg

How to Store Leftover ina garten chicken enchiladas?

You can store leftover Ina Garten chicken enchiladas in an airtight container and refrigerate them for up to 3 days. To reheat, place the enchiladas on a baking sheet and bake in the oven at 350 degrees F until heated through. 

You can also microwave them for 2-3 minutes or until hot. If you want to freeze them, place the cooled enchiladas in a single layer on a baking sheet and freeze until solid. 

Then transfer them to an airtight container or freezer bag and store them for up to 3 months. To reheat frozen enchiladas, bake at 350 degrees F until heated through.

FAQs

Can pregnant women eat this?

Yes, if the ingredients are cooked thoroughly and the dish is served hot. Eventually, this food needs to be handled with care.

What is the best cheese for this dish?

Monterey Jack cheese is usually used for this recipe as it melts easily and adds a lot of flavor. However, cheddar or mozzarella can also be used as an alternative.

Can I use corn tortillas instead?

Yes! Corn tortillas can be substituted for flour in this recipe. Just make sure to adjust the cooking time accordingly.

Can I make this dish gluten-free?

Yes, you can use corn tortillas or gluten-free flour tortillas in place of regular flour tortillas.

How do I prevent the enchiladas from getting too dry?

Adding cheese and sour cream helps to keep the enchiladas moist. You can also pour a bit of enchilada sauce over the top before baking.

Wrapping Up

So, tell us what you are thinking about making Ina Garten Chicken Enchiladas for dinner tonight! This classic Mexican dish is sure to be a hit with the entire family. Not only is it tasty and flavorful, but it’s also incredibly easy to make. 

Plus, you can customize it with additional ingredients like scallions or cilantro for an even more delicious taste. So, don’t wait any longer, and give this recipe a try! 

You won’t be disappointed! Please share this recipe with your friends and family if you like it! Thank you.

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Author Profile

Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.

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