Ina Garten’s enchiladas bring a fresh twist to a classic Mexican favorite. Known for her approachable yet elegant recipes, Ina combines simple ingredients with bold flavors to create a dish that’s both comforting and impressive. These enchiladas are perfect for weeknight dinners or casual gatherings when you want something satisfying without spending hours in the kitchen.
We love how this recipe balances creamy, cheesy goodness with a hint of spice, making it a crowd-pleaser for all ages. Plus, it’s easy to customize with your favorite fillings or toppings. Whether you’re an experienced cook or just starting out, Ina’s enchiladas offer a delicious way to enjoy a homemade meal with minimal fuss and maximum flavor. Let’s dive in and discover how to make this tasty dish our new go-to enchilada recipe.
Ingredients
To create the authentic Ina Garten Enchiladas, we need to gather a blend of fresh and pantry staples that deliver bold flavor and creamy texture. Below are the essential components broken down for easy preparation.
For the Enchilada Sauce
We start with the homemade sauce that defines this dish’s vibrant character.
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 1/4 cup chili powder (adjust according to your spice preference)
- 2 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 can (8 ounces) tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Enchilada Filling
The creamy, cheesy filling combines savory ingredients with a touch of heat.
- 3 cups cooked, shredded chicken (rotisserie chicken works perfectly)
- 1 cup sour cream
- 1 cup Monterey Jack cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup finely chopped cilantro
- 1/2 cup diced green onions (white and green parts)
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients
To assemble and finish the dish, gather these essentials:
| Ingredient | Quantity | Notes |
|---|---|---|
| Flour tortillas | 12 | 8-inch size, warmed |
| Additional shredded cheese | 1 cup | For topping (cheddar or Monterey Jack) |
| Fresh cilantro | For garnish | Optional |
| Sliced avocado | For serving | Optional |
These ingredients provide the perfect balance of spice, creaminess, and freshness. Let’s get ready to combine these flavors into a memorable Ina Garten Enchiladas masterpiece.
Equipment Needed
To successfully prepare Ina Garten Enchiladas, having the right equipment on hand ensures a smooth cooking process and best results. Here is the essential gear we need for this recipe:
- Large Skillet or Sauté Pan
For cooking the sauce ingredients and warming the chicken filling. A heavy-bottomed pan distributes heat evenly and prevents burning.
- Medium Bowl
To mix the shredded chicken, sour cream, cheeses, and herbs, creating the creamy enchilada filling.
- Measuring Cups and Spoons
Precise measurement tools guarantee the balance of spices and liquids in the sauce and filling.
- Whisk
A sturdy whisk helps blend the flour into the oil and chili powder mixture smoothly when making the sauce, avoiding lumps.
- 9×13-Inch Baking Dish
This size is perfect to assemble the enchiladas snugly before baking. It holds the tortillas and sauce beautifully for even cooking.
- Rubber or Silicone Spatula
For folding the filling into tortillas and spreading the sauce evenly over the assembled enchiladas.
- Oven Mitts
Safety first when handling the hot baking dish.
| Equipment | Purpose |
|---|---|
| Large Skillet/Sauté Pan | Cooking sauce and warming chicken filling |
| Medium Bowl | Mixing enchilada filling |
| Measuring Cups & Spoons | Accurate ingredient measurements |
| Whisk | Blending sauce ingredients smoothly |
| 9×13-Inch Baking Dish | Assembling and baking enchiladas |
| Rubber/Silicone Spatula | Filling tortillas and spreading sauce |
| Oven Mitts | Safe handling of hot cookware |
Tip: Using quality non-stick or seasoned cookware enhances the cooking experience for this Ina Garten Enchiladas Recipe and makes cleanup easier.
Equipped with these tools, we can confidently move forward to assembling our delicious enchiladas with ease and precision.
Prep Work
Before we dive into assembling Ina Garten Enchiladas, it’s crucial to streamline our prep work. Organizing the key components—sauce, filling, and the baking dish—sets us up for seamless cooking and gorgeous results.
Preparing the Sauce
We start by crafting the rich and vibrant sauce that defines the flavor of Ina Garten’s enchiladas.
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat.
- Whisk in 2 tablespoons of all-purpose flour to form a smooth roux.
- Add 2 tablespoons chili powder, stirring constantly to toast and release the spice’s aroma — this step builds depth.
- Slowly pour in 2 ¾ cups chicken broth, whisking to prevent lumps.
- Continue whisking until the sauce thickens and becomes silky, about 5 minutes.
- Season with salt and pepper to taste and keep warm for assembly.
This sauce blends the perfect balance of creaminess and spice, providing the ideal base for our enchiladas.
Preparing the Filling
Next, we mix the savory filling that complements the sauce and tortillas beautifully.
- In a medium bowl, combine:
- 3 cups cooked, shredded chicken (preferably roasted or poached for moistness)
- 1 cup sour cream
- 1 ½ cups shredded sharp cheddar cheese
- 1 ½ cups shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
- Mix gently with a rubber spatula until all ingredients are evenly incorporated without breaking down the chicken strands.
This creamy, cheesy filling balances the spicy sauce and delivers a savory punch in every bite.
Preheating and Preparing the Baking Dish
Proper preparation of the baking dish ensures even baking and easy cleanup.
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with vegetable oil or non-stick spray.
- Optionally, spread ½ cup of the prepared sauce evenly on the bottom to prevent sticking and add extra moisture.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Oven Preheat | 350°F (175°C) | N/A | Essential for even baking |
| Greasing Baking Dish | Room temperature | 2 minutes | Use oil or non-stick spray |
| Sauce on Dish Bottom | Room temperature | Optional | Adds moisture and flavor |
With our sauce, filling, and baking dish prepped, we’re ready for the exciting step of assembling these irresistible enchiladas.
Directions
Follow these clear steps to assemble and bake Ina Garten Enchiladas, ensuring a dish bursting with creamy, cheesy, and perfectly spiced flavors every time.
Assembling the Enchiladas
- Prepare your workspace: Lay out all components—the sauce, chicken filling, tortillas, and baking dish—within easy reach.
- Coat the bottom: Pour about 1 cup of the prepared enchilada sauce evenly into the bottom of the 9×13-inch baking dish. This prevents sticking and adds flavor to each bite.
- Fill tortillas: Using a rubber or silicone spatula, spoon roughly ½ cup of the chicken and cheese filling down the center of each flour tortilla.
- Roll tightly: Roll each tortilla snugly and place it seam-side down in the baking dish, arranging them side by side to fit comfortably.
- Add sauce layer: Pour the remaining enchilada sauce generously over the rolled tortillas, ensuring full coverage.
- Top with cheese: Sprinkle 1½ cups of shredded cheese evenly over the sauce-covered enchiladas for that signature melty goodness.
- Garnish (optional): Add a few sprigs of fresh cilantro on top or reserve garnishes like sliced avocado and sour cream for when you serve.
Pro Tip: Using a spoon to spread the sauce helps coat every inch to lock in moisture and flavor.
Baking Instructions
- Preheat oven: Set your oven to 375°F (190°C), allowing it to reach the correct temperature before baking.
- Bake uncovered: Place the baking dish in the center rack and bake for 25–30 minutes until the cheese is bubbly and golden.
- Check doneness: The sauce should be bubbling around the sides, and the cheese lightly browned.
- Rest before serving: Remove from oven and let the enchiladas cool for at least 5 minutes to set the filling for easier slicing.
- Serve with garnishes: Add your preferred toppings such as chopped cilantro, avocado slices, or a dollop of sour cream to enhance the vibrant flavors.
| Step | Temperature | Time | Key Notes |
|---|---|---|---|
| Oven Preheating | 375°F | — | Ensure even heat distribution |
| Baking | 375°F | 25–30 minutes | Cheese bubbly and lightly browned |
| Cooling | — | 5 minutes | Let filling set before serving |
This method guarantees that every bite of our Ina Garten Enchiladas is packed with rich texture, balanced spices, and that satisfying homemade touch.
Serving Suggestions
To elevate our Ina Garten Enchiladas experience, we recommend pairing this rich, creamy dish with vibrant side options that balance the flavors and textures beautifully.
Perfect Side Dishes
- Fresh Mexican Rice: The slightly tangy tomato base and aromatic spices of Mexican rice complement the creamy, cheesy enchiladas perfectly.
- Refried Beans: A classic side, smooth and seasoned beans add an earthy depth and protein boost to the meal.
- Simple Green Salad: Crisp lettuce, avocado slices, radishes, and a light lime vinaigrette cut through the richness for a refreshing contrast.
- Grilled Corn on the Cob: Brushed with lime and sprinkled with chili powder and cotija cheese, grilled corn adds smoky sweetness and crunch.
Garnish and Toppings
Enhance the presentation and flavor profile of our Ina Garten Enchiladas with these garnishes:
| Garnish | Purpose | How to Use |
|---|---|---|
| Fresh Cilantro | Adds herbal freshness | Sprinkle finely chopped leaves on top before serving |
| Sliced Avocado | Creamy texture and visual appeal | Fan slices on the plate or add chunks on top |
| Lime Wedges | Brightens the dish with acidity | Serve on the side for squeezing over the enchiladas |
| Sour Cream | Cooling element for spice balance | Dollop generously on each serving |
| Pickled Jalapeños | Adds spicy tanginess | Scatter sparingly for a kick |
Beverage Pairings
To complement the bold and comforting flavors of the enchiladas, we suggest:
- Classic Margarita: The tangy lime and tequila mix provides a refreshing counterpoint.
- Mexican Lager or Light Beer: Crisp and light to cleanse the palate between bites.
- Sparkling Water with Lime: Non-alcoholic option that maintains freshness.
Serving Tips
- Serve the enchiladas hot from the oven to enjoy the gooey cheese and creamy sauce at their best.
- Allow them to rest for 5 minutes after baking; this helps the flavors to meld and makes slicing easier.
- Use a wide spatula to lift enchiladas carefully to keep the rolls intact and the filling from spilling.
By integrating thoughtful sides and toppings, our Ina Garten Enchiladas meal becomes a memorable feast that satisfies every craving and delightfully balances richness with fresh, bright accents.
Make-Ahead Tips
To ensure a smooth cooking experience and maximize the flavors of Ina Garten Enchiladas, we suggest several make-ahead strategies that save time and enhance taste.
Prepare the Sauce in Advance
The rich, flavorful sauce forms the heart of the dish. We can make this up to 48 hours before baking. Store it in an airtight container in the refrigerator. When ready, gently reheat on the stove over low heat, whisking occasionally to maintain its smooth consistency.
Assemble Early for Quick Baking
You can fully assemble the enchiladas the night before. Cover the baking dish tightly with foil or plastic wrap and refrigerate for up to 24 hours. Before baking, allow the enchiladas to sit at room temperature for 15-20 minutes. This step ensures even cooking and keeps the tortillas tender.
Shredded Chicken Filling Storage
The chicken, sour cream, and cheese filling can be combined and stored separately. Keep it chilled in a covered bowl in the fridge for up to two days. Assemble just before baking. This separation prevents the tortillas from getting soggy.
Freezing for Future Meals
For longer storage, assemble the enchiladas in a freezer-safe dish and freeze up to 2 months. When ready to enjoy, thaw overnight in the refrigerator. Bake covered with foil at 375°F for 30-35 minutes, then uncover and bake an additional 5-10 minutes for a bubbly golden top.
| Make-Ahead Step | Storage Duration | Recommended Storage | Reheating Instructions |
|---|---|---|---|
| Sauce | Up to 48 hours | Airtight container, fridge | Gently reheat over low heat |
| Fully Assembled Enchiladas | Up to 24 hours | Covered dish, fridge | Room temp 15-20 min, then bake 25-30 min |
| Filling | Up to 2 days | Covered bowl, fridge | Assemble before baking |
| Fully Assembled Frozen | Up to 2 months | Freezer-safe container | Thaw overnight, bake covered 30-35 min, uncover 5-10 min |
Pro Tip:
“Allowing the dish to rest after baking lets the flavors meld beautifully. For make-ahead meals, this resting time is even more essential to revive the creamy texture and bold taste Ina Garten enchiladas are known for.”
By following these make-ahead tips, we can enjoy this comforting classic with minimal last-minute effort, making our weeknight dinners and gatherings effortlessly impressive.
Storage and Reheating
Proper Storage and Reheating ensure our Ina Garten Enchiladas maintain their creamy texture and vibrant flavors for later enjoyment. Here is how we keep our dish fresh and delicious.
Storing Ina Garten Enchiladas
- Refrigeration: Allow the enchiladas to cool completely after baking. Transfer them to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3 to 4 days.
- Freezing: For longer storage, fully assemble the enchiladas but do not bake. Wrap the baking dish tightly in plastic wrap and aluminum foil or transfer individual portions to freezer-safe containers. Freeze up to 2 months to preserve flavor and texture.
Reheating Instructions
To keep the enchiladas creamy and prevent drying out, follow the specific reheating steps depending on storage method:
| Storage Method | Reheating Temperature | Time | Tips |
|---|---|---|---|
| Refrigerated | 350°F (175°C) | 20 to 25 mins | Cover with foil to lock in moisture |
| Frozen (Thawed) | 350°F (175°C) | 30 to 35 mins | Thaw overnight in refrigerator first |
| Individual Portions (Microwave) | Medium Heat | 2 to 4 mins | Heat covered with a microwave-safe lid; stir halfway |
Pro Tip: After reheating, let the enchiladas rest for 5 minutes to allow the sauce to thicken and flavors to meld perfectly before serving.
Additional Tips for Best Results
- When reheating from frozen, avoid microwaving directly as this can make textures uneven; instead opt for oven reheating after overnight thawing.
- To retain the fresh toppings’ texture, add ingredients like avocado, cilantro, or sour cream after reheating.
- For crispier edges, uncover the dish during the last 5 minutes of baking.
By following these clear Storage and Reheating guidelines, we ensure that our Ina Garten Enchiladas taste just as delightful the next day or after a quick thaw—perfect for busy weeknights or meal prep success.
Conclusion
Ina Garten’s enchiladas offer a perfect blend of ease and flavor that fits seamlessly into any meal plan. Whether you’re cooking for family or entertaining friends, this recipe brings a comforting yet elevated touch to the table. With its customizable ingredients and straightforward steps, it’s a dish we can all feel confident making.
By taking advantage of the make-ahead and storage tips, we can enjoy these enchiladas without the stress of last-minute prep. It’s a reliable go-to that delivers creamy, cheesy satisfaction every time. Let’s embrace this recipe as a delicious addition to our cooking repertoire.
Frequently Asked Questions
What makes Ina Garten’s enchiladas special?
Ina Garten’s enchiladas combine simple ingredients with bold flavors, offering creamy, cheesy goodness balanced with a hint of spice. The recipe is comforting, customizable, and perfect for weeknight dinners or casual gatherings.
What are the key ingredients in Ina Garten’s enchiladas?
The dish features a homemade sauce with vegetable oil, flour, chili powder, and chicken broth, plus a filling of shredded chicken, sour cream, mixed cheeses, fresh herbs, and flour tortillas for assembly.
What kitchen tools do I need to make these enchiladas?
Essential tools include a large skillet or sauté pan, medium mixing bowl, measuring cups and spoons, whisk, 9×13-inch baking dish, rubber or silicone spatula, and oven mitts.
How do I prepare the sauce for the enchiladas?
Make a roux with oil and flour, whisk in chili powder and chicken broth, then cook until thickened. This sauce gives the dish its vibrant, rich flavor.
Can I make Ina Garten’s enchiladas ahead of time?
Yes, sauce can be made up to 48 hours ahead, filling can be stored separately for two days, and fully assembled enchiladas can be refrigerated overnight or frozen for up to two months.
What’s the recommended baking process?
Preheat the oven to 375°F, assemble enchiladas in a sauce-coated baking dish, top with sauce and cheese, bake uncovered for 25–30 minutes until bubbly and golden, then rest before serving.
What are some good side dishes and garnishes for these enchiladas?
Serve with Mexican rice, refried beans, green salad, or grilled corn. Garnish with fresh cilantro, avocado slices, lime wedges, sour cream, and pickled jalapeños for added flavor and presentation.
How should I store leftovers and reheat them?
Cool completely, store in airtight containers in the fridge for 3–4 days or freeze unbaked for up to 2 months. Reheat covered in the oven to retain moisture and avoid microwaving frozen enchiladas directly.