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.
Ingredients
Scale
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
Instructions
- 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.
- Locate and carefully remove the chicken tenders from the underside of the chicken breasts, setting them aside for another use if desired.
- 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.
- Gently dredge each chicken breast in the prepared flour mixture, delicately shaking off any excess coating to create a light, even layer.
- 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.
- 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.
- Return the skillet to the stovetop over medium heat, delicately turning the chicken skin side up with tongs or a spatula.
- 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.
- Check the internal temperature of the chicken, ensuring it reaches 54-60 degrees Celsius (130-140 degrees Fahrenheit) for optimal doneness.
- Remove the skillet from heat and sprinkle finely chopped fresh parsley over the chicken for added freshness and color.
- Slice the chicken breasts crosswise into thick, elegant portions, arranging them on serving plates.
- Drizzle the remaining browned butter over the chicken slices, enhancing the dish’s richness and flavor.
- 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