Description
Ina Garten’s chicken enchiladas deliver a Mexican-inspired comfort classic brimming with savory flavors. Creamy cheese, tender chicken, and zesty sauce create a delicious dinner that brings warmth and satisfaction to your table.
Ingredients
Scale
Main Proteins:
- 10 ounces (280 grams) cooked shredded chicken breast, from 2 breasts of a rotisserie chicken or shredded chicken in the slow cooker
Spices and Seasonings:
- ½ teaspoon chipotle chili powder
- 1 teaspoon chipotle chili powder
- ½ teaspoon ground cumin
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- 2 garlic cloves, minced
- 2 large cloves garlic, minced
- kosher salt
- fresh pepper to taste
Sauce and Liquid Ingredients:
- 1–2 tablespoons chipotle chilis in adobo sauce, depending on how spicy you like it
- 1–½ cups (360 milliliters) tomato sauce
- ½ cup (120 milliliters) tomato sauce
- ¾ cup (180 milliliters) reduced-sodium chicken broth
- ⅓ cup (80 milliliters) chicken broth
- 1 teaspoon extra virgin olive oil
- 1 cup diced onion
- ¼ cup cilantro
- 8 7-inch whole wheat flour tortillas
- 1 cup part-skim shredded Mexican cheese blend or cheddar
- olive oil spray
- 2 tablespoons chopped scallions, or cilantro, for topping
- optional toppings: sour cream, avocado, Greek yogurt, or jalapenos
Instructions
- Initiate the culinary journey by meticulously gathering all essential components: enchilada sauce, succulent chicken, soft tortillas, shredded cheese, and optional garnishing elements.
- Craft the aromatic sauce by heating olive oil in a medium saucepan. Introduce minced garlic, allowing it to release its fragrant essence. Incorporate chipotle chiles, ground cumin, chili powder, chicken broth (473 milliliters / 16 fluid ounces), tomato sauce, kosher salt, and freshly ground black pepper. Allow the mixture to simmer and meld flavors for 7-9 minutes, stirring occasionally.
- Simultaneously prepare the chicken filling by sautéing finely diced onions and minced garlic in a separate skillet. Integrate shredded cooked chicken, fresh chopped cilantro, ground cumin, dried oregano, chili powder, tomato sauce, and chicken broth. Gently cook the mixture for 5-6 minutes until flavors harmonize.
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Lightly coat a 33 x 23 centimeter (13 x 9 inch) baking dish with cooking spray to prevent sticking.
- Assemble the enchiladas by spreading approximately 80 milliliters (1/3 cup) of chicken mixture onto each tortilla. Carefully roll the tortillas, positioning them seam-side down in the prepared baking dish.
- Lavishly pour the prepared enchilada sauce over the rolled tortillas, ensuring complete coverage. Generously sprinkle shredded cheese across the top.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes until the cheese melts and edges become slightly crispy.
- Remove from oven and let rest for 3-4 minutes. Garnish with freshly chopped scallions or cilantro, and serve with preferred accompaniments like sour cream, guacamole, or salsa.
Notes
- Stash these flavor-packed enchiladas in the refrigerator for a quick three-day meal rescue.
- Pop the entire prepared dish into the freezer where it’ll happily hibernate for two months without losing its delicious charm.
- Get ahead of dinner by assembling the enchiladas two days early, keeping sauce and cheese on standby until baking time – just wrap tightly and slide into the refrigerator for future feasting.
- Revive cold leftovers with two heating strategies: oven method involves wrapping in foil and warming at 350°F for 15-20 minutes, while microwave fans can zap individual portions on high for 1-2 minutes until steaming hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg