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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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.
