Description
Ina Garten’s Chicken Enchiladas are a flavorful and comforting Mexican-inspired casserole featuring tender shredded chicken, black beans, and diced tomatoes wrapped in soft flour tortillas, smothered in zesty enchilada sauce, and topped with melted cheese. This easy-to-make baked dish is garnished with fresh cilantro and lime wedges for a bright finish, perfect for a family dinner or casual gathering.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1½ tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 2 cups cooked, shredded chicken
- 1 (15-oz) can black beans, drained
- 1 (14-oz) can diced tomatoes with green chilies
- Salt and black pepper, to taste
- 8 small flour tortillas
- 2 cups shredded cheddar or Mexican blend cheese
- 1 cup sour cream
- 1 (10-oz) can enchilada sauce
Garnish
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in minced garlic, ground cumin, chili powder, and smoked paprika, cooking until fragrant, about 1 minute.
- Add Chicken and Beans: Stir in the shredded chicken, drained black beans, and diced tomatoes with green chilies. Season with salt and black pepper to taste. Simmer the mixture until heated through and flavors meld, about 5-7 minutes. Remove from heat.
- Prepare Oven and Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Assemble Enchiladas: Lay a flour tortilla flat and spoon a generous amount of the chicken mixture into the center. Add a sprinkle of shredded cheese and a dollop of sour cream. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle the top with the remaining shredded cheese.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 20 minutes in the preheated oven to allow the enchiladas to heat through and cheese to melt.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 10-15 minutes, until the cheese is bubbly and slightly browned on top.
- Garnish and Serve: Remove from the oven and let cool slightly. Garnish with freshly chopped cilantro and serve with lime wedges on the side. Enjoy your warm, delicious chicken enchiladas!
Notes
- You can substitute the shredded chicken with cooked shredded turkey or rotisserie chicken for convenience.
- For a spicier kick, add some chopped jalapeños or use spicy enchilada sauce.
- Flour tortillas are used here, but corn tortillas can be substituted for a gluten-free option (make sure to soften them first).
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To reduce fat, use reduced-fat cheese and sour cream alternatives.
