Ina Garten’s chicken enchiladas bring together the warmth of Mexican-inspired flavors with the elegance of her classic cooking style. These enchiladas are filled with tender shredded chicken, creamy cheese, and a rich tomato-based sauce, all rolled in soft tortillas and baked until golden and bubbly.

This recipe makes a perfect meal for family dinners, weekend meal prep, or casual entertaining. It’s hearty, satisfying, and surprisingly easy to put together with ingredients you likely already have in your kitchen.

What are Ina Garten Chicken Enchiladas?

Ina Garten’s version of chicken enchiladas is a comforting casserole-style dish featuring flour tortillas filled with a savory chicken mixture, then topped with a flavorful homemade enchilada sauce and cheese. It’s baked until hot and melty, offering a perfect balance of texture, spice, and creaminess. While it borrows from traditional Mexican cuisine, this version keeps things simple and accessible for home cooks.

Other Ina Garten Recipes

Reasons to Try Ina Garten Chicken Enchiladas

Easy to assemble – Uses simple, fresh ingredients you likely have on hand
Family-friendly – Loved by kids and adults alike
Freezer-friendly – Great for prepping ahead or storing leftovers
Deliciously creamy and cheesy – Comfort food at its best
Customizable – Add veggies, beans, or swap cheeses
Perfect for gatherings – Feeds a crowd and can be made in advance
Full of bold, satisfying flavors – Thanks to the homemade sauce and seasoned chicken

Ingredients Needed to Make Ina Garten Chicken Enchiladas

2 tablespoons olive oil
1 large yellow onion, diced
3 garlic cloves, minced
1½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
2 cups cooked, shredded chicken (rotisserie works well)
1 (15-ounce) can black beans, drained and rinsed
1 (14-ounce) can diced tomatoes with green chilies
Salt and black pepper, to taste
8 small flour tortillas
2 cups shredded cheddar cheese (or Mexican blend)
1 cup sour cream
1 (10-ounce) can enchilada sauce (or homemade)
Fresh cilantro and lime wedges, for garnish

Instructions to Prepare Ina Garten Chicken Enchiladas

Step 1: Sauté the aromatics

Heat olive oil in a large skillet over medium heat. Add onions and cook until soft, about 5–7 minutes. Stir in garlic, cumin, chili powder, and smoked paprika. Cook for another 1–2 minutes until fragrant.

Step 2: Add chicken and beans

Add shredded chicken and black beans to the skillet. Pour in diced tomatoes with green chilies. Stir everything together and season with salt and pepper. Let the mixture simmer for 5 minutes to absorb flavor.

Step 3: Prepare tortillas

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Warm tortillas slightly in the microwave so they are easier to roll.

Step 4: Assemble the enchiladas

Place a generous spoonful of the chicken mixture onto each tortilla. Add a sprinkle of cheese and a spoonful of sour cream. Roll tightly and place seam-side down in the baking dish.

Step 5: Add sauce and cheese

Pour enchilada sauce evenly over the rolled tortillas. Sprinkle with the remaining shredded cheese.

Step 6: Bake until bubbly

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is golden and bubbly.

Step 7: Garnish and serve

Remove from the oven and let cool slightly. Top with fresh cilantro and serve with lime wedges.

What Goes Well With Ina Garten Chicken Enchiladas

Mexican rice or Spanish rice – A classic, flavorful side
Simple avocado salad – Offers freshness and a creamy balance
Corn on the cob – Sweet, buttery corn complements the spice
Chips and guacamole – Always a favorite appetizer combo
Refried beans or pinto beans – Hearty and filling side option
Pickled onions or jalapeños – Add brightness and tang
Fresh lime wedges – A squeeze brings everything to life

Key Tips for Making Ina Garten Chicken Enchiladas

Use rotisserie chicken for convenience – Saves time without sacrificing flavor
Warm tortillas before filling – Prevents cracking while rolling
Don’t overfill the tortillas – Makes rolling and baking easier
Layer the sauce evenly – Ensures each enchilada stays moist
Let them rest before serving – Helps the dish hold its shape
Add spice to taste – A dash of hot sauce or jalapeños can elevate the flavor
Make extra and freeze – Perfect for busy nights or unexpected guests

Creative Variations of Ina Garten Chicken Enchiladas

Swap chicken for ground turkey or beef – A flavorful protein twist
Add sautéed bell peppers or corn – For more veggies and color
Use green enchilada sauce – For a tangier, brighter flavor
Make it vegetarian – Use beans, cheese, and veggies instead of meat
Top with avocado slices – Adds richness and creaminess
Use corn tortillas – For a gluten-free version
Spice it up – Add chipotle or adobo sauce for a smoky heat

Storage Guidelines for Ina Garten Chicken Enchiladas

Refrigerate in an airtight container – Keeps well for up to 3 days
Freeze before or after baking – Wrap tightly and freeze for up to 2 months
Store sauce separately if possible – Helps keep tortillas from getting soggy
Use freezer-safe glass or aluminum pans – Easy to reheat directly from the freezer
Label with date and contents – For quick and safe tracking
Avoid storing with toppings – Add fresh garnishes after reheating

Reheating Tips for Ina Garten Chicken Enchiladas

Bake covered at 350°F – Until heated through, about 20–25 minutes
Microwave individual portions – Cover with a damp paper towel to retain moisture
Add a little sauce before reheating – Keeps enchiladas from drying out
Avoid overheating – Prevents rubbery texture and dried-out cheese
Garnish after reheating – Fresh herbs and toppings are best added last

Nutritional Value (per serving)

Calories: 430
Protein: 27g
Carbohydrates: 28g
Fat: 22g
Fiber: 5g
Sugar: 6g
Sodium: 780mg

This dish delivers hearty protein and fiber, with a satisfying balance of creaminess and spice.

FAQs

Can Ina Garten’s chicken enchiladas be made ahead of time?

Yes, you can fully assemble the enchiladas up to 24 hours in advance. Cover the baking dish tightly with foil and store it in the refrigerator. When ready to bake, bring it to room temperature and follow the baking instructions.

Can I freeze Ina Garten chicken enchiladas?

Absolutely. Prepare and assemble the enchiladas, then wrap them tightly in foil or a freezer-safe container. Freeze for up to 2 months. To reheat, bake from frozen at 350°F, covered, for about 45–50 minutes, then uncover and bake until the cheese is bubbly.

What’s the best cheese to use for chicken enchiladas?

A blend of sharp cheddar, Monterey Jack, or Mexican cheese blend works best. These melt well and add rich flavor without overpowering the dish.

How do I keep enchiladas from getting soggy?

Lightly warm the tortillas before filling, and don’t over-saturate them with sauce. Pour just enough enchilada sauce over the top to cover but not drench them, and bake uncovered for the last few minutes to crisp the top slightly.

Wrapping Up

Ina Garten’s chicken enchiladas are the ultimate comfort food—warm, cheesy, and full of flavor. With a few easy steps and accessible ingredients, you can create a homemade dish that feels both comforting and elevated. It’s ideal for busy weeknights, casual gatherings, or cozy weekend dinners. Serve it with your favorite sides and enjoy every bite.