Hamdi Saidani Ina Garten Chicken Enchiladas is one of the best and easiest chicken enchilada recipes ever. These chicken enchiladas can be made with red, green, or even white sauce. The best thing about Ina Garten’s cheesy enchiladas is that they only take 45 minutes to finish cooking and can also be prepared 2 days in advance. This recipe is from the comfort food cookbook of the Barefoot Contessa, so make sure to leave a comment if you try it.
Chicken Enchiladas Ingredients
For the enchilada sauce:
- 2 garlic cloves, minced
- 1-2 tablespoons chipotle chilis in adobo sauce, depending on how spicy you like it
- 1-1/2 cups tomato sauce
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon ground cumin
- 3/4 cup reduced-sodium chicken broth
- kosher salt and fresh pepper to taste
For the chicken:
- 1 teaspoon extra virgin olive oil
- 10 ounces cooked shredded chicken breast, from 2 breasts of a rotisserie chicken or shredded chicken in the slow cooker*
- 1 cup diced onion
- 2 large cloves garlic, minced
- 1/4 cup cilantro
- kosher salt
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon chipotle chili powder
- 1/3 cup chicken broth
- 1/2 cup tomato sauce
For the enchilada:
- 8 7-inch whole wheat flour tortillas, (I use low-carb la tortilla factory)
- 1 cup part-skim shredded Mexican cheese blend or cheddar
- olive oil spray
- 2 tbsp chopped scallions, or cilantro, for topping
- optional toppings: sour cream, avocado, Greek yogurt, or jalapenos
How To Make The Best Cheesy Chicken Enchiladas
- Prepare the Ingredients: Gather all your ingredients. This includes the enchilada sauce, chicken filling, tortillas, cheese, and your preferred toppings.
- Make the Sauce and Filling: In a pot, sauté minced garlic in oil. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt, and pepper. Simmer for 5-10 minutes. In a separate skillet, sauté minced onion and garlic. Add shredded chicken, cilantro, cumin, oregano, chili powder, tomato sauce, and chicken broth. Cook for 4-5 minutes.
- Assemble the Enchiladas: Preheat your oven to 350°F. Spray a 13×9-inch baking dish with oil. Place about 1/3 cup of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in the dish.
- Bake: Pour the enchilada sauce over the rolled tortillas in the dish, sprinkle with shredded cheese, and bake covered for 25-30 minutes.
- Serve: Once baked, garnish your enchiladas with chopped scallions or cilantro and add your chosen toppings.
How To Season Chicken For Enchiladas
To season chicken for enchiladas, you’ll need 1 teaspoon each of cumin and chipotle chili powder, 1/2 teaspoon of dried oregano, and 2 large cloves of minced garlic. Mix these spices together and sprinkle evenly over 10 ounces of shredded chicken, ensuring all pieces are well-coated. Adjust the quantities to taste.
How To Cook Shredded Chicken For Enchiladas:
To cook shredded chicken for enchiladas, place 10 ounces of boneless, skinless chicken breasts in a slow cooker and cover with enough chicken broth to submerge the chicken. Cook on low for 4 to 6 hours. Once cooked, drain the broth and shred the chicken using two forks. This method ensures tender, flavorful chicken for your enchiladas.
How To Make Red Sauce For Chicken Enchiladas
To make red sauce for chicken enchiladas, start by sautéing 2 minced garlic cloves in oil. Then add 1-2 tablespoons of chipotle chiles, 1/2 teaspoon each of chili powder and cumin, 3/4 cup of chicken broth, 1-1/2 cups of tomato sauce, and salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 5-10 minutes.
How To Make Green Sauce For Chicken Enchiladas
To make a green sauce for chicken enchiladas, blend 1 pound of tomatillos, 2 green chilies, 2 cloves of garlic, 1/2 onion, and a handful of cilantro until smooth. In a pot, heat some oil and pour in the blended mixture. Add 1 cup of chicken broth, and salt and pepper to taste, then simmer for about 10 minutes.
How To Make White Sauce For Chicken Enchiladas
To make white sauce for chicken enchiladas, start by melting 2 tablespoons of butter in a saucepan, then stir in 2 tablespoons of flour to create a roux. Gradually whisk in 1 cup of chicken broth, then add 1 cup of sour cream and 1 can of diced green chiles. Stir until the sauce is smooth and creamy.
How Long To Bake Chicken Enchiladas
Baking chicken enchiladas in the oven at 350°F should take about 25-30 minutes and about 20-25 minutes at 375°F. Learn More About How Long To Cook Enchiladas At 375.
What To Serve With Chicken Enchiladas
Chicken enchiladas pair well with Dauphinoise Potatoes, Mixed Bean Salad or Twice Baked Potatoes.
How Long Will Chicken Enchiladas Last In The Fridge?
Leftover chicken enchiladas can last in the fridge for up to 3 days. To store them correctly, let the enchiladas cool after baking, then wrap them in plastic wrap and place them in the fridge.
Can You Freeze Chicken Enchiladas
Yes, chicken enchiladas freeze well and can last up to 2 months in the freezer. To properly freeze chicken enchiladas, first divide the enchiladas into individual servings. Then, place each serving in a freezer zip bag, seal it well, and place it in the freezer.
When you’re ready to serve them again, you don’t need to thaw them. Simply reheat them directly from the freezer in the oven for 25 minutes at 350°F.
Can You Make Chicken Enchiladas Ahead Of Time
Yes, You can prepare chicken enchiladas up to two days in advance. Simply assemble the enchiladas but hold off on adding the sauce and cheese. Cover the dish tightly and store it in the refrigerator. When you’re ready to bake, add the sauce and cheese, then bake as directed.
How To Make Chicken Enchiladas Without Soggy Tortillas?
To prevent your tortillas from becoming soggy, you can fry them in a bit of oil over medium heat for about 10-15 seconds per side. This process creates a slightly crispy exterior that helps to prevent the sauce from soaking in. After frying, drain the tortillas on paper towels to remove any excess oil.
Alternatively, if you prefer to bake the tortillas, brush them with oil on both sides then bake in a preheated oven at 375°F for about 10 minutes, or until they’re slightly crispy. This method can also help to prevent the tortillas from becoming soggy when you add the sauce and filling.
Should I Cover Chicken Enchiladas When Baking?
Yes, it’s recommended to cover chicken enchiladas with foil when baking. This helps to prevent the cheese from burning and the enchiladas from drying out. After about 20 minutes of baking time, you can remove the foil and bake for an additional 5 minutes to allow the cheese to become nicely browned.
How To Reheat Leftover Chicken Enchiladas
Leftover chicken enchiladas can be reheated in the oven or microwave. For the oven, preheat to 350°F (175°C), cover the enchiladas with foil to prevent them from drying out, and heat for 15-20 minutes or until warmed through.
In the microwave, place the enchiladas on a microwave-safe dish and heat on high for 1-2 minutes or until hot.
What To Put In Chicken Enchiladas
Apart from the traditional chicken filling, you can add a variety of ingredients to your enchiladas, Here are five suggestions:
- Beans: Black or pinto beans add extra protein and fiber.
- Vegetables: Bell peppers, onions, or corn can add a nice crunch and additional flavor.
- Cheese: Try different types like Monterey Jack, cheddar, or queso fresco.
- Rice: A spoonful of cilantro lime rice can make your enchiladas even more filling.
- Spices: Experiment with different spices like paprika, coriander, or even a touch of cinnamon for a unique twist.
Chicken Enchiladas Calories And Nutrition Facts
- Calories: 168
- Carbohydrates: 17g
- Protein: 17g
- Fat: 6.5g
- Saturated fat: 2g
- Cholesterol: 29.5mg
- Sodium: 441mg
- Fiber: 8.5g
- Sugar: 3g
Chicken Enchiladas FAQs
How To Make This Chicken Enchiladas Gluten Free
To make this chicken enchiladas recipe gluten-free, ensure to use gluten-free tortillas. Also, check the labels of all other ingredients like broth and sauces to ensure they don’t contain any hidden gluten.
How To Boil Chicken For Enchiladas
If you prefer to boil the chicken for your enchiladas, place the chicken breasts in a pot and cover it with water or chicken broth. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes or until the chicken is cooked through and easy to shred.
Can You Use Canned Chicken For Enchiladas
Yes, you can use canned chicken for enchiladas, you’ll need about 10 ounces for this recipe. Just be sure to drain and rinse the canned chicken before using it to remove excess sodium.
Try More Recipes:
- Chicken Thighs Enchiladas
- Beef Enchiladas
- Mexican Rice
- Mexican Chicken Casserole
- Mexican Tomato Soup
Ina Garten Chicken Enchiladas
Description
Ina Garten chicken enchiladas is one of the best and easiest chicken enchilada recipes ever. These chicken enchiladas can be made with red, green, or even white sauce. The best thing about this cheesy chicken enchiladas is that they only take 45 minutes to finish cooking and can also be prepared 2 days in advance. This recipe is from the comfort food cookbook of the Barefoot Contessa, so make sure to leave a comment if you try it.
Ina Garten Chicken Enchiladas Ingredients
For the enchilada sauce:
For The Chicken:
For The Enchilada:
How To Make Ina Garten Chicken Enchiladas
- Prepare the Ingredients: Gather all your ingredients. This includes the enchilada sauce, chicken filling, tortillas, cheese, and your preferred toppings.
- Make the Sauce and Filling: In a pot, sauté minced garlic in oil. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt, and pepper. Simmer for 5-10 minutes. In a separate skillet, sauté minced onion and garlic. Add shredded chicken, cilantro, cumin, oregano, chili powder, tomato sauce, and chicken broth. Cook for 4-5 minutes.
- Assemble the Enchiladas: Preheat your oven to 350°F. Spray a 13×9-inch baking dish with oil. Place about 1/3 cup of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in the dish.
- Bake: Pour the enchilada sauce over the rolled tortillas in the dish, sprinkle with shredded cheese, and bake covered for 25-30 minutes.
- Serve: Once baked, garnish your enchiladas with chopped scallions or cilantro and add your chosen toppings.
Notes
- Leftover chicken enchiladas can last in the fridge for up to 3 days.
- Chicken enchiladas freeze well and can last up to 2 months in the freezer.
- You can prepare chicken enchiladas up to two days in advance. Simply assemble the enchiladas but hold off on adding the sauce and cheese. Cover the dish tightly and store it in the refrigerator. When you’re ready to bake, add the sauce and cheese, then bake as directed.
- Leftover chicken enchiladas can be reheated in the oven or microwave. For the oven, preheat to 350°F (175°C), cover the enchiladas with foil to prevent them from drying out, and heat for 15-20 minutes or until warmed through. In the microwave, place the enchiladas on a microwave-safe dish and heat on high for 1-2 minutes or until hot.
