Chicken enchiladas are an Americanized version of a traditional Mexican dish. Ina Garten Chicken Enchiladas are a great option for a quick and easy weekday meal. This dish’s layers of juicy chicken, gooey cheese, and zesty enchilada sauce are guaranteed to please everyone at the table. Her version of the dish is a twist on the traditional because she uses a homemade salsa verde that is both fresh and sour.
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💓 Why You’ll Love This Ina Garten Chicken Enchiladas
The Chicken Enchiladas made by Ina Garten are fantastic for a variety of reasons, including the following:
- Delicious: Tender chicken, spicy enchilada sauce, and tangy homemade salsa verde combine to create a dinner that is filled with flavor and will delight your taste buds.
- Simple to Prepare: The steps in this dish are straightforward, and it does not call for any advanced culinary skills; as a result, it is an excellent choice for novice chefs.
- Crowd-Pleasing: Enchiladas with Pollo are a Dish That Pleases a Crowd and Can Easily Be Scaled Up to Feed a Large Group of People Chicken enchiladas are a crowd-pleasing dish that can easily be scaled up to satisfy a big number of people.
- Leftovers: The flavor of this recipe improves significantly the next day, so if you have any, you should eat it for lunch or supper on the day after you make it.
Enchiladas with pollo a la Ina Garten son una cena deliciosa y satisfechosa que toda la familia va a disfrutar.
What Is Ina Garten Chicken Enchiladas Recipe?
To prepare Chicken Enchiladas according to Ina Garten’s recipe, tortillas are first stuffed with a mixture of cooked chicken, onions, and peppers, followed by cheese, and then rolled up before being placed in a baking dish. The dish is then baked until bubbly and golden brown, at which time an enchilada sauce made from canned tomatoes, onions, garlic, chili powder, and cumin is poured over the top before it is placed in the oven. Before serving, the final enchiladas are decorated with freshly chopped scallions and cilantro from the herb garden.
- 4 cups cooked chicken, shredded
- 2 cups grated Monterey Jack cheese
- 1/2 cup chopped scallions, white and green parts
- 1/4 cup chopped fresh cilantro leaves
- 12 (8-inch) flour tortillas
- Enchilada sauce (store-bought or homemade)
- Homemade Salsa Verde (recipe below)
- Sour cream, for serving
- Homemade Salsa Verde:
- 6 tomatillos, husked and rinsed
- 1/2 cup chopped yellow onion
- 1/2 cup chopped fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
- 1 jalapeno pepper, seeded and chopped
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
🔪How To Make Chicken Enchiladas
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the shredded chicken, Monterey Jack cheese, scallions, and cilantro.
- Place the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 30 seconds.
- Spread 1/4 cup of the enchilada sauce on the bottom of a 9 x 13-inch baking dish.
- Place a tortilla on a work surface and spoon 1/3 cup of the chicken mixture down the center. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
- Pour the remaining enchilada sauce over the top of the tortillas, making sure they are completely covered. Sprinkle with the remaining grated cheese. Bake for 25 minutes, until hot and bubbly.
- Serve hot, topped with Homemade Salsa Verde, sour cream, and additional chopped cilantro.
Homemade Salsa Verde:
- Preheat the broiler.
- Place the tomatillos on a baking sheet and broil for 5 minutes, until charred.
- Transfer the tomatillos and any juices to a blender or food processor. Add the onion, cilantro, lime juice, jalapeno, cumin, salt, and pepper. Puree until smooth.
- Transfer to a bowl and serve with the enchiladas.
How Long To Bake Chicken Enchiladas?
Here’s a table with approximate baking times for chicken enchiladas at different temperatures:
|350°F (177°C)||25-30 minutes|
|375°F (190°C)||20-25 minutes|
|400°F (204°C)||15-20 minutes|
|425°F (218°C)||10-15 minutes|
It’s vital to keep in mind that the enchiladas’ actual baking time may change based on factors like the dish size, the shape of the enchiladas, and the temperature and humidity of the oven. The interior temperature of the enchiladas should be at least 165 degrees Fahrenheit (74 degrees Celsius) to ensure they are cooked through.
Here are some helpful hints for preparing chicken enchiladas according to Ina Garten’s recipe:
- For a time-saving option, purchase chicken already prepared on a rotisserie or make use of chicken that was previously cooked.
- To prepare this dish with tortillas, you can either use flour tortillas or corn tortillas, based on your personal preference.
- Warming the tortillas in the microwave for a few seconds or heating them in a dry skillet before rolling them can help keep the tortillas from cracking while you are working with them.
- Be careful not to overfill the tortillas, since this could cause them to explode when they are baked. As a general rule of thumb, you should use roughly a quarter to a half cup of filling for each tortilla.
- You may make a version that is better for you by using low-fat cheese and sour cream, as well as switching to whole-wheat tortillas.
- You may make the dish taste exactly how you like it by adjusting the proportions of the components and adding things like black beans, chopped bell peppers, or jalapenos.
- You can prepare the enchiladas in advance, then store them in the refrigerator or freezer until it’s time to bake them.
- Add a punch of flavor to the final dish by topping it with fresh cilantro, cubed avocado, and a squeeze of lime juice.
🍴 What To Serve With Chicken Enchiladas?
The following are some tasty accompaniments that would go well with the chicken enchiladas that were created by Ina Garten:
🥶 How To Store Leftovers
The following are some suggestions for storing any leftover chicken enchiladas:
- Refrigerator: The leftover chicken enchiladas can be stored in the refrigerator for up to 4 days if they are placed in an airtight container and placed in the refrigerator.
- Freezer: You can also save any leftover chicken enchiladas in the freezer for later use. When you have carefully wrapped each enchilada in plastic wrap or aluminum foil, place them in a container or bag that is suitable for the freezer. They have a maximum shelf life of three months when kept in the freezer.
- Glass container: Container made of glass If you would rather use a glass container rather than one made of plastic, be sure that the container is safe to use in the oven and that it will not crack when transferred from the freezer to the oven.
- Individual servings: If you wish to freeze individual servings, you can individually wrap each enchilada and then store them in a freezer bag. This will allow you to freeze the enchiladas without compromising their integrity. This makes it much simpler to defrost and reheat only the portion that is required.
Be sure to write the date on the outside of any containers or bags you use to store things so that you can easily determine how long they have been there.
🌡️ How To Reheat Leftovers
Leftover chicken enchiladas can be reheated in the following ways:
Check the enchiladas’ temperature before serving regardless of the reheating technique you use to make sure they are hot throughout.
Why are my chicken enchiladas soggy?
If your chicken enchiladas are soggy, it’s probably because they’ve been sitting in the sauce for too long. Prepare the enchiladas ahead of time and bake them with a light coating of sauce. You can also save money by halving the sauce and heating the enchiladas for half the time called for.
Are enchiladas better with corn or flour tortillas?
Many people believe that enchiladas made using maize tortillas have a richer flavor and texture, despite the fact that this is largely a matter of personal preference. The answer to this question is entirely dependent on the individual.
Should enchiladas be covered while baking?
Once they are in the oven, enchiladas absolutely need to be covered, either with foil or a lid. During the baking process, this allows the enchiladas to retain their moisture and keeps them from being overly dry.
Do you put enchilada sauce before or after cooking?
When the enchiladas have been cooked, the sauce used to cook them is typically poured over the top of the meal.
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- Joanna Gaines Beef Enchiladas
- Slow Cooker Beef Enchilada Dip Pioneer Woman
Ina Garten Chicken Enchiladas Nutrition Fact
- Calories: 418 kcal
- Total Fat: 19 g
- Saturated Fat: 8 g
- Cholesterol: 78 mg
- Sodium: 683 mg
- Total Carbohydrates: 33 g
- Dietary Fiber: 3 g
- Sugar: 5 g
- Protein: 25 g
- Vitamin A: 565 IU
- Vitamin C: 2.8 mg
- Calcium: 178 mg
- Iron: 2.3 mg