Ina Garten’s Cheesy Chicken Enchiladas are made with chicken breasts, canola oil, all-purpose flour, chili powder, ground chipotle powder, ground cumin, chicken stock, fire-roasted diced tomatoes, crushed tomatoes, dried oregano, yellow onion, poblano pepper, black beans, minced fresh parsley, flour tortillas, creamy goat cheese, and extra-sharp white Cheddar. This delicious Cheesy Chicken Enchiladas recipe creates a hearty dinner that takes about 55 minutes to prepare and can serve up to 6 people.
This Cheesy Chicken Enchiladas Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- 900g (2 pounds) chicken breasts, bone-in, skin-on (3 split)
- Good olive oil
- Kosher salt and freshly ground black pepper
- 30ml (2 tablespoons) canola oil
- 15g (2 tablespoons) all-purpose flour
- 15g (1 tablespoon) chili powder
- 15g (1 tablespoon) ground chipotle powder
- 5g (1 teaspoon) ground cumin
- 475ml (2 cups) good chicken stock, preferably homemade
- 410g (14.5-ounce) can fire-roasted diced tomatoes
- 375ml (1½ cups) crushed tomatoes, such as San Marzano
- 1g (1 teaspoon) dried oregano, crushed in your hands
- 225g (1½ cups) chopped yellow onion (1 large)
- 75g (½ cup) seeded and small-diced poblano pepper
- 440g (15.5-ounce) can black beans, rinsed and drained
- 15g (¼ cup) minced fresh parsley or cilantro, plus extra for garnish
- 7 (20cm/8-inch) flour tortillas
- 200g (7 ounces) creamy goat cheese, such as Montrachet
- 200g (2 cups) freshly grated extra-sharp white Cheddar
- Sour cream, for serving
- 2 ripe Hass avocados, pitted, peeled, and sliced, for serving
How To Make Cheesy Chicken Enchiladas?
- Preheat the Oven: Preheat your oven to 450°F (230°C).
- Prepare Chicken: Combine 15g flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders from the underside of the chicken breasts. Heat 30ml canola oil in a large (30cm) cast-iron skillet over medium heat.
- Cook Chicken: Dredge the chicken in the flour mixture, shaking off excess. Place the chicken, skin side down, in the skillet. Cook over medium heat without moving for 12 minutes. Place the skillet in the oven and roast the chicken for 10 minutes.
- Finish Cooking: Return the skillet to the stovetop over medium heat. Carefully turn the chicken skin side up, add 70g (5 tablespoons) butter, and cook for an additional 3 to 5 minutes until the butter is nutty brown and the chicken reaches an internal temperature of 130-140°F (54-60°C). Off the heat, sprinkle with minced parsley.
- Serve: Slice the chicken breasts crosswise into thick slices. Serve the chicken with your preferred side dishes, and spoon some of the browned butter over the slices. Garnish with a fresh lemon wedge if desired. Enjoy with sour cream and avocado slices!
Recipe Tips:
- Use High-Quality Chicken Stock: For the best flavor, use homemade or good-quality store-bought chicken stock. It really enhances the sauce.
- Dredge Chicken Properly: Coat the chicken well in the flour mixture. This makes the skin crispy and adds great flavor.
- Cook Chicken Evenly: Cook the chicken skin side down first, then flip it skin side up after roasting. This helps make the skin crispy and avoids burning.
- Watch Butter Carefully: Be careful with the butter to get it a nice brown color without burning. This adds rich flavor to the dish.
- Don’t Overcrowd the Skillet: If you need to cook the chicken in batches, do so to avoid overcrowding. This ensures even cooking and crispy skin.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Cheesy Chicken Enchiladas cool to room temperature. Once cooled, store them in an airtight container in the refrigerator for up to 3 days.
- Freeze: To freeze, allow the Cheesy Chicken Enchiladas to cool completely. Place them in an airtight container or freezer-safe bag. They can be frozen for up to 3 months.
- Reheat: Preheat the oven to 350°F (175°C). Place the enchiladas in an oven-safe dish and cover with foil. Heat for 20-25 minutes or until warmed through.
Nutrition Facts
Serving Size: 1 enchilada (out of 6)
- Calories: 370
- Total Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 100mg
- Sodium: 820mg
- Potassium: 380mg
- Total Carbohydrate: 27g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 23g
Try More Ina Garten Recipe:
- Ina Garten Crispy Chicken With Lemon Orzo
- Ina Garten Skillet-roasted Chicken & Potatoes
- Ina Garten Creamy Chicken Thighs with Lemon & Thyme
- Ina Garten Chicken In A Pot With Orzo
Ina Garten Cheesy Chicken Enchiladas
Description
Ina Garten’s Cheesy Chicken Enchiladas are made with chicken breasts, canola oil, all-purpose flour, chili powder, ground chipotle powder, ground cumin, chicken stock, fire-roasted diced tomatoes, crushed tomatoes, dried oregano, yellow onion, poblano pepper, black beans, minced fresh parsley, flour tortillas, creamy goat cheese, and extra-sharp white Cheddar. This delicious Cheesy Chicken Enchiladas recipe creates a hearty dinner that takes about 55 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 450°F (230°C).
- Prepare Chicken: Combine 15g flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders from the underside of the chicken breasts. Heat 30ml canola oil in a large (30cm) cast-iron skillet over medium heat.
- Cook Chicken: Dredge the chicken in the flour mixture, shaking off excess. Place the chicken, skin side down, in the skillet. Cook over medium heat without moving for 12 minutes. Place the skillet in the oven and roast the chicken for 10 minutes.
- Finish Cooking: Return the skillet to the stovetop over medium heat. Carefully turn the chicken skin side up, add 70g (5 tablespoons) butter, and cook for an additional 3 to 5 minutes until the butter is nutty brown and the chicken reaches an internal temperature of 130-140°F (54-60°C). Off the heat, sprinkle with minced parsley.
- Serve: Slice the chicken breasts crosswise into thick slices. Serve the chicken with your preferred side dishes, and spoon some of the browned butter over the slices. Garnish with a fresh lemon wedge if desired. Enjoy with sour cream and avocado slices!
Notes
- Use High-Quality Chicken Stock: For the best flavor, use homemade or good-quality store-bought chicken stock. It really enhances the sauce.
- Dredge Chicken Properly: Coat the chicken well in the flour mixture. This makes the skin crispy and adds great flavor.
- Cook Chicken Evenly: Cook the chicken skin side down first, then flip it skin side up after roasting. This helps make the skin crispy and avoids burning.
- Watch Butter Carefully: Be careful with the butter to get it a nice brown color without burning. This adds rich flavor to the dish.
- Don’t Overcrowd the Skillet: If you need to cook the chicken in batches, do so to avoid overcrowding. This ensures even cooking and crispy skin.
Ina Garten Cheesy Chicken Enchiladas