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Ina Garten Chicken Enchiladas

A hearty, protein-packed chicken enchilada recipe that is easy to prepare and perfect for family dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 tbsp olive oil For sautéing onions and garlic, adds healthy fats.
  • 1 large yellow onion, diced Adds sweetness and depth of flavor.
  • 3 cloves garlic, minced Essential for a fragrant base.
  • 1.5 tsp ground cumin Enhances flavor with earthiness.
  • 1 tsp chili powder Adds warmth and spice.
  • 0.5 tsp smoked paprika Brings a subtle smokiness.
  • 2 cups cooked, shredded chicken Rotisserie chicken works well here.
  • 1 15-oz can black beans, drained Provides healthy fiber.
  • 1 14-oz can diced tomatoes with green chilies Adds moisture and tang.
  • to taste salt and black pepper Essential seasonings for taste.
  • 8 small flour tortillas Soft wraps to hold all the goodness.
  • 2 cups shredded cheddar or Mexican blend cheese Adds cheesy decadence.
  • 1 cup sour cream Brings creaminess and ties everything together.
  • 1 10-oz can enchilada sauce Adds flavor and moisture during baking.
  • to taste fresh cilantro and lime wedges For garnish and freshness when serving.

Method
 

Preparation
  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes, until the onion is translucent and fragrant.
  2. Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for another minute to allow the spices to bloom.
  3. Add the shredded chicken, black beans, and diced tomatoes to the skillet. Season with salt and black pepper. Stir well and let the mixture simmer for about 5-7 minutes to meld the flavors.
Assembly
  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or olive oil.
  2. Spoon a portion of the chicken mixture onto each tortilla. Add a sprinkle of cheese and a dollop of sour cream before rolling them tightly. Place the rolled tortillas seam-side down in the prepared baking dish.
  3. Pour the enchilada sauce evenly over the top of the enchiladas, then sprinkle with remaining cheese.
Baking
  1. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden.
  2. Remove from the oven and garnish with fresh cilantro and lime wedges.
  3. Enjoy these delicious enchiladas warm, making sure to scoop out some extra sauce if desired!

Notes

These enchiladas can be stored in the refrigerator for up to 3 days. They also freeze well and can be baked from frozen with an extra 10-15 minutes of cooking time.