Ina Garten’s Irresistible Cheesy Chicken Enchiladas Recipe

Ina Garten’s Cheesy Chicken Enchiladas transform ordinary weeknight meals into a fiesta of flavors that dance across your palate.

Comfort food meets zesty southwest cuisine in this mouthwatering dish designed to satisfy deep hunger pangs.

Layers of tender chicken mingle with robust spices, creating a symphony of taste that feels like a warm culinary embrace.

Creamy cheese and soft tortillas wrap around savory ingredients, promising a meal that sparks conversation and creates memorable dining moments.

Melted cheese blankets each enchilada with golden, bubbling goodness that tempts everyone around the table.

Spices weave complex notes through each bite, elevating this classic recipe beyond standard dinner fare.

These enchiladas offer more than sustenance – they deliver an experience that connects family and friends through shared deliciousness: grab your apron and get ready to cook!

What Makes Ina Garten’s Chicken Enchiladas Extra Cheesy

• Create Perfectly Crispy Chicken: This recipe delivers a golden-brown, incredibly crispy chicken exterior with a juicy, tender interior, achieved through a brilliant combination of stovetop and oven cooking techniques that lock in maximum flavor and texture.
• Elevate Home Cooking Technique: Master a professional-level cooking method that transforms ordinary chicken breasts into restaurant-quality dishes, using precise temperature control and strategic butter browning to develop rich, nutty flavor profiles.
• Customize with Easy Garnishes: Enhance the dish with simple yet elegant finishing touches like fresh parsley, lemon wedges, sour cream, and creamy avocado slices that instantly upgrade the presentation and add layers of complementary flavors and textures.
• Minimal Ingredient, Maximum Impact: Enjoy a sophisticated meal that requires just a few basic ingredients, proving that culinary excellence doesn't demand complicated recipes or extensive kitchen skills, making it perfect for home cooks seeking delicious, impressive results.

Cheesy Chicken Enchilada Ingredient Guide

• Chicken Breasts: Tender, meaty cuts with skin for rich flavor and crispy texture; choose fresh, high-quality chicken for best results.

• All-Purpose Flour, Salt, Black Pepper: Creates a flavorful, crispy exterior for the chicken; use fine-grain salt and freshly ground black pepper for better seasoning.

• Canola Oil, Unsalted Butter: Provides even cooking and rich, nutty flavor; butter should be high-quality and fresh for best browning.
• Fresh Parsley: Adds bright, fresh garnish and herbal note to the finished dish.

• Lemon Wedge: Adds bright, citrusy contrast to the rich chicken.
• Sour Cream, Avocado Slices: Creamy, cool toppings that balance the dish's richness.

How to Roll and Bake Chicken Enchiladas

Step 1: Prepare Oven Preheating

Set the oven to a toasty 450°F, getting ready for some delicious cooking magic.

Step 2: Create Seasoning Blend

• Flour
• Salt
• Black pepper

Step 3: Ready the Chicken

Remove chicken tenders from the underside of chicken breasts. Heat canola oil in a large cast-iron skillet over medium heat.

Step 4: Coat and Sear Chicken

Gently coat chicken in the seasoning mixture, shaking off any extra. Place chicken skin-side down in the hot skillet, letting it cook undisturbed for 12 minutes.

Step 5: Oven Roasting

Transfer the skillet to the oven and roast the chicken for 10 minutes, allowing it to develop a beautiful golden color.

Step 6: Butter Finishing

Return skillet to stovetop. Carefully flip chicken skin-side up and add butter. Cook for 3-5 minutes until butter turns a rich, nutty brown and chicken reaches 130-140°F internal temperature.

Step 7: Add Fresh Herbs

Sprinkle freshly minced parsley over the cooked chicken for a burst of color and flavor.

Step 8: Slice and Serve

Cut chicken breasts into thick slices. Drizzle with the golden brown butter from the pan.

Step 9: Final Touches

• Lemon wedge
• Sour cream
• Avocado slices

Serve hot and enjoy your perfectly cooked chicken!

Tips for Gooey, Flavorful Enchiladas

• Select Premium Chicken Stock: Opt for homemade or high-quality store-bought chicken stock to elevate the enchiladas' sauce depth and overall flavor profile.
• Master Chicken Coating: Thoroughly dredge chicken in the flour mixture, ensuring a complete and even coating that creates a deliciously crispy exterior.
• Perfect Skin-Cooking Technique: Start cooking chicken skin-side down, then flip to skin-side up during roasting to achieve maximum crispiness without burning.
• Brown Butter Brilliance: Carefully monitor butter browning process, aiming for a rich golden color that adds luxurious depth to the dish without scorching.
• Strategic Skillet Cooking: Cook chicken in batches to prevent overcrowding, guaranteeing even heat distribution and consistently crispy, perfectly cooked meat.

How to Store Leftover Enchiladas Right

• Freeze Individual Portions: Wrap each enchilada separately in plastic wrap, then place in a freezer bag. This method prevents freezer burn and allows you to thaw exactly what you need without compromising the entire batch. Perfectly preserve flavors for up to 3 months.
• Refrigerator Smart Storage: Transfer cooled enchiladas to a glass container with a tight-sealing lid. Layer enchiladas between sheets of parchment paper to prevent sticking and maintain their delicate texture. Consume within 3 days for maximum freshness and taste.
• Reheating Pro Technique: Restore crispiness by removing plastic wrap and covering with aluminum foil. Warm in a preheated 350°F oven for 20-25 minutes.

Fun Twists on Ina’s Enchiladas

• Spicy Southwest Enchiladas: Replace chicken with shredded beef or pork, add diced green chiles, and incorporate jalapeños for extra heat. Top with pepper jack cheese for a zesty kick.
• Vegetarian Green Enchiladas: Swap chicken for roasted sweet potatoes, black beans, and sautéed bell peppers. Use a green enchilada sauce and sprinkle with queso fresco for a plant-based version.
• Seafood Coastal Enchiladas: Substitute chicken with seared shrimp or white fish. Mix in cilantro, lime zest, and use a lighter cream sauce. Garnish with fresh pico de gallo for a coastal-inspired meal.
• Mediterranean Fusion Enchiladas: Use grilled chicken seasoned with oregano and lemon. Add feta cheese, kalamata olives, and spinach. Drizzle with tzatziki sauce for a Mediterranean-inspired twist.

Last Layer of Enchilada Flavor

Culinary magic radiates from Ina Garten’s cheesy chicken enchiladas, showcasing her signature sophisticated simplicity.

Professional kitchen techniques elevate humble ingredients into extraordinary meals.

Crispy chicken skin, perfectly seasoned and golden-brown, promises an unforgettable dining experience.

Butter transforms ordinary protein into a restaurant-quality masterpiece with incredible depth of flavor.

Mediterranean and Mexican influences dance deliciously across each carefully prepared slice.

Mouthwatering aromas and complex tastes will inspire kitchen creativity – share this recipe, comment below, and spread delicious enthusiasm among passionate cooking companions!

Ina Garten Cheesy Chicken Enchiladas Recipe

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4.6 from 12 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Ina Garten’s Cheesy Chicken Enchiladas offer a delightful Mexican-inspired feast packed with robust flavors and melted cheese. Warm tortillas filled with seasoned chicken and smothered in rich sauce promise a comforting meal that brings friends and family together around the dinner table.

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Ingredients

Scale 1x2x3x

Protein:

• 900g (2 pounds) chicken breasts, bone-in, skin-on (3 split)
• 440g (15.5-ounce) can black beans, rinsed and drained
• 200g (7 ounces) creamy goat cheese, such as Montrachet
• 200g (2 cups) freshly grated extra-sharp white Cheddar

Spices and Seasonings:

• 15g (1 tablespoon) chili powder
• 15g (1 tablespoon) ground chipotle powder
• 5g (1 teaspoon) ground cumin
• 1g (1 teaspoon) dried oregano, crushed in your hands
• Kosher salt and freshly ground black pepper

Other Ingredients:

• 30ml (2 tablespoons) canola oil
• 15g (2 tablespoons) all-purpose flour
• 475ml (2 cups) good chicken stock, preferably homemade
• 410g (14.5-ounce) can fire-roasted diced tomatoes
• 375ml (1½ cups) crushed tomatoes, such as San Marzano
• 225g (1½ cups) chopped yellow onion (1 large)
• 75g (½ cup) seeded and small-diced poblano pepper
• 15g (¼ cup) minced fresh parsley or cilantro, plus extra for garnish
• 7 (20cm/8-inch) flour tortillas
• Sour cream, for serving
• 2 ripe Hass avocados, pitted, peele

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Instructions

1. Prepare the seasoned flour mixture by combining 15 grams () of all-purpose flour with of salt and of ground black pepper in a shallow dish, mixing thoroughly to create an even coating.
2. Locate and carefully remove the chicken tenders from the underside of the chicken breasts, setting them aside for another use if desired.
3. Heat 30 milliliters () of canola oil in a large 30-centimeter (12-inch) cast-iron skillet over medium heat, ensuring even distribution of the oil across the cooking surface.
4. Gently dredge each chicken breast in the prepared flour mixture, delicately shaking off any excess coating to create a light, even layer.
5. Carefully place the chicken into the heated skillet, positioning the pieces skin side down without overcrowding the pan, and cook undisturbed for approximately 12 minutes to develop a crisp, golden exterior.
6. Transfer the skillet with the chicken directly into a preheated oven at 230 degrees Celsius (450 degrees Fahrenheit) and roast for 10 minutes, allowing the chicken to cook evenly and develop additional flavor.
7. Return the skillet to the stovetop over medium heat, delicately turning the chicken skin side up with tongs or a spatula.
8. Add 70 grams () of unsalted butter to the skillet, allowing it to melt and brown around the chicken, creating a rich, nutty flavor for approximately 3 to 5 minutes.
9. Check the internal temperature of the chicken, ensuring it reaches 54-60 degrees Celsius (130-140 degrees Fahrenheit) for optimal doneness.
10. Remove the skillet from heat and sprinkle finely chopped fresh parsley over the chicken for added freshness and color.
11. Slice the chicken breasts crosswise into thick, elegant portions, arranging them on serving plates.
12. Drizzle the remaining browned butter over the chicken slices, enhancing the dish’s richness and flavor.
13. Optionally garnish with a fresh lemon wedge and serve alongside your preferred side dishes, complemented by sour cream and creamy avocado slices.

Notes

• Invest in Premium Chicken Stock: High-quality stock transforms the entire sauce, lending depth and richness that elevates the entire chicken dish.
• Master Precise Flour Coating: Thoroughly dredge chicken pieces to create a golden, crispy exterior that locks in moisture and delivers incredible texture.
• Prioritize Strategic Chicken Cooking: Skin-side down searing followed by careful flipping guarantees perfectly crisp, evenly cooked chicken with beautiful caramelization.
• Navigate Butter Browning Carefully: Brown butter with expert precision, watching closely to achieve nutty, complex flavors without risking bitter burnt notes.
• Respect Skillet Space Dynamics: Cooking chicken in strategic batches prevents overcrowding, ensuring each piece develops maximum crispiness and beautiful color.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: Mexican

Nutrition

• Serving Size: 1 enchilada (out of 6)
• Calories: 370
• Sugar: 4g
• Sodium: 820mg
• Fat: 22g
• Saturated Fat: 9g
• Carbohydrates: 27g
• Fiber: 4g
• Protein: 23g
• Cholesterol: 100mg