Ina Garten Chicken Enchiladas
Warm, cheese-covered goodness that brings comfort and crowd-pleasing flavor to any family gathering.
Ingredients
Enchilada Filling
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese ½ cup for filling and remaining for topping
- 1 cup sour cream can substitute with Greek yogurt
- 1 cup enchilada sauce preferably mild for family-friendly flavor
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste Salt and pepper
- 8 small flour tortillas
- 1 cup diced tomatoes optional, for topping
- Fresh cilantro Fresh cilantro optional, for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, ½ cup of cheddar cheese, sour cream, garlic powder, cumin, and a pinch of salt and pepper. Stir thoroughly until well combined.
- Warm the flour tortillas in the microwave for about 20-30 seconds to make them pliable.
Assembly
- Take a tortilla, spoon about 2-3 tablespoons of the chicken mixture onto the center, roll it tightly, and place seam-side down in a greased baking dish. Repeat with the remaining tortillas.
- Pour the enchilada sauce over the top and sprinkle the remaining cheddar cheese evenly over the sauce.
Cooking
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
- Allow the enchiladas to cool for a few minutes before garnishing with diced tomatoes and fresh cilantro.
- Serve and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, wrap individual enchiladas and place them in a freezer-friendly bag for up to 2 months. Thaw overnight in the fridge before reheating in a preheated oven at 350°F (175°C) for around 20 minutes.