Ina Garten Chicken Enchiladas: Easy, Cheesy Weeknight Dinner Recipe

Craving the ultimate comfort food that feels both classic and special? You’ve probably heard whispers of a cheesy, creamy chicken enchilada recipe that’s worth every bit of effort. But recipes with lots of steps can feel intimidating.

To make the perfect Ina Garten Chicken Enchiladas, you will roll a creamy filling of shredded chicken, goat cheese, and cream cheese into soft corn tortillas. The rolled tortillas are then arranged in a baking dish, smothered in a homemade green chili sauce, topped with Monterey Jack, and baked until golden and bubbly. This method creates a rich, layered casserole that embodies modern comfort.

This guide, drawing directly from the principles in Ina Garten’s Modern Comfort Food cookbook, breaks down every step into a foolproof plan. You will discover the secrets to the signature tangy filling and master the make-ahead techniques that turn this impressive dish into an easy weeknight reality. Get ready to create the most comforting dinner of your week.

How to Make the Perfect Ina Garten Chicken Enchiladas?

You’ve found it—the authentic guide to making the famous Ina Garten chicken enchiladas. This recipe has gained legendary status for good reason. While it has several components, think of it less as a complicated dish and more like assembling a lasagna: a series of simple, prep-ahead layers that come together to create something truly spectacular. We’ll walk you through making the tangy, creamy filling with its signature goat cheese twist, crafting the simple but flavorful homemade sauce, and assembling it all for a perfect, bubbly bake every time. This guide is designed to make the process feel easy and rewarding, just as the Barefoot Contessa intended.

The Ultimate Ina Garten Chicken Enchilada Recipe

Here is the complete, step-by-step recipe for Ina Garten’s Cheesy Chicken Enchiladas from her Modern Comfort Food cookbook. We’ve broken it down into a clear ingredient list and easy-to-follow instructions. With these details, you’ll have everything you need to recreate this kitchen-tested masterpiece at home, from the velvety homemade green chili sauce to the perfectly melted cheesy top.

Ingredients

• For the Sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock, preferably homemade
  • 1 cup canned chopped green chiles (mild)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
• For the Filling:
  • 4 cups shredded cooked chicken (from a 3-lb rotisserie chicken is a great time-saving tip)
  • 8 ounces softened cream cheese, at room temperature
  • 4 ounces goat cheese, crumbled (this is Ina Garten’s signature twist)
  • 1 cup chopped yellow onion, sauteed until soft
  • 1/4 cup minced fresh cilantro
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
• For Assembly:
  • 12-14 corn tortillas (6-inch)
  • 1/2 pound Monterey Jack cheese, grated (about 2 cups)
• For Garnish (Optional):
  • Sour cream
  • Fresh cilantro
  • Sliced jalapeños

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Make the Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken stock until smooth. Add the green chiles, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5-7 minutes, until slightly thickened.
3. Mix the Filling: In a large bowl, combine the shredded cooked chicken, softened cream cheese, crumbled goat cheese, sauteed onion, cilantro, salt, and pepper. Mix until well combined. This is your creamy, flavorful filling.
4. Warm the Tortillas: Briefly warm the corn tortillas to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30-45 seconds. This helps prevent tortillas from breaking.
5. Assemble the Enchiladas: Spread about 1/2 cup of the green chili sauce on the bottom of the prepared baking dish.
6. Roll the enchiladas by placing about 1/3 cup of the chicken filling down the center of each warm tortilla. Fold the sides over the filling and place the enchilada seam-side down in the dish.
7. Arrange all the rolled enchiladas snugly in the dish. Layer the remaining sauce evenly over the top.
8. Sprinkle the grated Monterey Jack cheese over the sauce, ensuring everything is covered for that gooey, melted top.
9. Bake for 30-35 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
10. Cool for 10 minutes before serving. This allows the enchiladas to set, ensuring perfect slices. Garnish with sour cream, cilantro, or jalapeños if desired.

7 Expert Tips for Perfect Ina Garten Chicken Enchiladas Every Time

Simply following the recipe will give you a delicious meal, but mastering it is what makes cooking fun. These seven expert tips address the most common questions and challenges, from achieving the perfect flavor balance to ensuring your enchiladas never turn out soggy. Think of this as your guide to elevating the recipe from great to absolutely foolproof, guaranteeing professional results in your own kitchen.

1. The ‘Modern Comfort Food’ Secret: The Goat Cheese Twist

Pin this flavor secret to your “Dinner Ideas” board!

The single ingredient that makes these chicken enchiladas with goat cheese a true Barefoot Contessa’s signature dish is the goat cheese. It’s the “twist” that adds a layer of complexity you won’t find in most recipes. Understanding why it works is key to appreciating the genius of the dish.

Why It Works

• Flavor Balance: The tangy goat cheese in enchiladas cuts through the richness of the cream cheese and Monterey Jack, preventing the dish from feeling heavy. It adds a sophisticated, modern comfort flavor layer.
• Creamy Texture: When baked, the goat cheese melts beautifully into the chicken and cream cheese, enhancing the overall creamy texture of the filling.
• The “Twist”: This single ingredient elevates the dish from a standard Mexican-American casserole to something special, which is a hallmark of Ina Garten’s technique.

How to Do It

1. Choose the Right Cheese: Select a log of plain, fresh goat cheese (chèvre). Allow it to come to room temperature for about 15-20 minutes so it crumbles and mixes easily.
2. Don’t Overmix: When making the filling, gently fold the crumbled goat cheese in at the end. You want some small pockets of goat cheese to remain, creating little bursts of tangy flavor in the finished dish.
3. Substitution (If Needed): If you’re not a fan of goat cheese, a good substitution for goat cheese is an equal amount of crumbled feta or Cotija cheese, though the flavor profile will be saltier rather than tangy.

Pro-Tip: In my experience, the acidity balance with goat cheese is key. If you find your green chiles are very mild, a tiny squeeze of lime juice into the filling can amplify the tang and make the flavors pop even more.

2. Master the ‘Lasagna’ Method: Prep Ahead for Easy Assembly

Save this time-saving prep plan for your next dinner party!

One of the best attributes of this recipe is how well it lends itself to making ahead. Don’t let the list of components deter you. By using a mise en place for enchiladas approach, you can break the work into small, manageable tasks. This kitchen prep organization turns a potential project into a simple assembly job.

What You Need

• A set of small to medium-sized bowls or meal prep containers
• Plastic wrap or airtight lids
• A clear countertop space

Prep-Ahead Action Plan

1. One or Two Days Before: You can prepare both the green chili sauce and the chicken filling completely. Let them cool, then store them in separate airtight containers in the refrigerator. You can also grate the Monterey Jack cheese and store it in a zip-top bag.
2. Morning Of: Sauté the onions and let them cool. If you didn’t prep everything ahead, you can assemble the entire chicken filling mixture now and store it covered in the fridge.
3. Just Before Baking (Assembly): When you’re ready to eat, the process becomes incredibly simple. All you need to do is:
   • Preheat the oven.
   • Warm the tortillas.
   • Set up your assembly line: dish, tortillas, filling, sauce, and cheese.
   • Roll, arrange, top with sauce and cheese, and bake.

Pro-Tip: This make-ahead method is perfect for hosting. You can assemble the entire casserole (without baking) up to 8 hours in advance. Just cover it tightly with plastic wrap and refrigerate. Add about 10 minutes to the baking time since it will be starting cold.

3. Achieve the Perfect Creamy Filling (Using Rotisserie Chicken)

The secret to the creamiest enchiladas! Pin this tip now.

The heart of these enchiladas is the ultra-creamy filling. The texture depends on two things: moist chicken and well-incorporated cheeses. Using a rotisserie chicken hack is the easiest way to ensure your shredded cooked chicken is moist and flavorful from the start.

What You Need

• One 3-pound rotisserie chicken
• Two forks or a stand mixer for shredding

Steps for the Best Filling

1. Use Rotisserie Chicken: This is the #1 quick rotisserie hack. The meat is already seasoned, tender, and moist, forming the perfect base. Let the chicken cool slightly so it’s easy to handle.
2. Shred, Don’t Chop: For the best texture, shred the meat from the chicken breast and thighs into bite-sized strands. Chopping the chicken can make the filling dense. Using two forks to pull the meat apart works perfectly.
3. Use Room Temperature Cheeses: Your softened cream cheese and goat cheese must be at room temperature. This is crucial for a smooth, creamy filling without lumps. If your cheeses are cold, they won’t incorporate properly, leading to a clumpy texture.
4. Incorporate Moisture: The filling itself doesn’t have sauce in it. Its creaminess comes from the cheeses. If you poach your own chicken instead of using a rotisserie, make sure it is not overcooked to avoid a dry chicken solution.

Pro-Tip: For the fastest shredding method, place the warm, deboned chicken meat into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 15-20 seconds. It will shred the chicken perfectly and instantly.

4. Build a Flavorful Homemade Green Chili Sauce

The secret to a sauce that’s better than store-bought! Pin it.

While using canned sauce is tempting, taking a few extra minutes to make this homemade green chili sauce makes a world of difference. It’s a simple roux-based sauce that delivers a creamy texture and fresh, tangy flavor that perfectly complements the rich filling.

What You Need

• A medium saucepan
• A good quality whisk
• The sauce ingredients listed in the main recipe

Steps for a Perfect Sauce

1. Don’t Burn the Roux: The first step is to melt butter and whisk in flour. Cook this mixture for a full 60 seconds over medium heat, whisking constantly. This cooks out the raw flour taste but doesn’t brown it, keeping the sauce’s color light green.
2. Add Stock Gradually: When you add the chicken stock, pour it in slowly while whisking vigorously. This is the key to a smooth, lump-free sauce. If you dump it all in at once, you risk getting clumps.
3. Simmer for Thickness: Don’t skip the simmer! Letting the sauce gently bubble for 5-7 minutes allows it to reach the perfect viscosity of green chili sauce. It should be thick enough to coat the back of a spoon but still pourable.
4. Choose Your Chiles: The recipe calls for mild canned green chiles. This gives it a classic green vs red enchilada sauce flavor profile—tangy and bright, not spicy and smoky. If you like heat, you can use medium or hot green chiles.

Pro-Tip: Using a flat whisk instead of a balloon whisk makes it easier to get into the corners of the saucepan, ensuring your roux is perfectly smooth and emulsified without any unscraped bits.

5. Avoid Soggy Tortillas with This Simple Trick

The ultimate hack for perfect enchiladas! Pin this and never have a soggy tortilla again.

The most common fear when making enchiladas is ending up with a mushy, disintegrated mess. The number one soggy tortillas fix is proper preparation. Cold, stiff corn tortillas will crack when you roll them and turn to mush when baked. A quick warming step is all it takes to guarantee perfect soft tortillas.

What You Need

• A stack of corn tortillas
• A microwave and paper towels OR a skillet and a little oil

Method 1: The Microwave Steam (Easiest)

1. Dampen Paper Towels: Take two paper towels and get them slightly damp, not soaking wet.
2. Wrap the Tortillas: Place a stack of 6-8 tortillas between the damp paper towels.
3. Microwave Briefly: Microwave on high for 30-45 seconds. The steam created will make them soft, warm, and perfectly pliable. This is the best method to prevent tortillas from breaking without adding extra fat.

Method 2: The Skillet Flash-Fry (More Flavor)

1. Heat Oil: Pour a small amount of neutral oil into a skillet over medium-high heat.
2. Fry Briefly: Using tongs, place one tortilla in the hot oil for about 10-15 seconds per side. It should soften but not become crispy. This creates a slight barrier that helps prevent the tortilla from absorbing too much sauce, a definitive soggy tortillas fix.
3. Drain: Let any excess oil drip off before filling and rolling. This method adds a little extra flavor but also extra calories.

Pro-Tip: For this recipe, stick with corn vs flour tortillas. Corn tortillas have a more robust structure and a traditional flavor that complements the green chili sauce perfectly. Flour tortillas are much more likely to become mushy.

6. Layer Like a Pro for a Perfect Casserole

The secret to picture-perfect enchiladas is all in the assembly!

How you arrange and layer the enchiladas in the baking dish is crucial for both presentation and even cooking. A tight, organized assembly maintains the enchilada structural integrity and ensures that every serving is neat and holds together beautifully.

What You Need

• A 9×13-inch baking dish
• The prepared sauce, filling, and warm tortillas

Step-by-Step Assembly

1. Sauce the Dish First: Spread a thin layer of the green chili sauce on the bottom of the dish. This prevents the enchiladas from sticking and ensures the bottom tortillas get saucy and flavorful.
2. Don’t Overfill: Use about 1/3 cup of filling per tortilla. Overfilling makes them difficult to roll and more likely to burst during baking.
3. Roll Tightly and Place Seam-Down: Roll each filled tortilla tightly and arrange it in the baking dish with the seam facing down. This is critical to prevent them from unrolling.
4. Pack Them In: Place the rolled enchiladas snugly next to each other. This helps them hold their shape and creates that appealing, unified casserole style look. You should be able to fit 12-14 in a standard 9×13 dish.

Pro-Tip: After you pour the remaining sauce over the top, use the back of a spoon to gently spread it, ensuring it gets between the enchiladas. This guarantees that every bite is perfectly saucy, not just the top.

7. Bake to Golden, Bubbly Perfection

That golden-brown cheese is everything! Pin this for your weeknight dinner goals.

The final step, the bake, is where the magic happens. This is when the flavors meld and the top turns into that irresistible golden brown, bubbly crust. Knowing the visual cues for doneness and understanding one critical post-bake step will ensure your enchiladas are perfect.

What You Need

• A preheated oven
• A timer

Steps for a Perfect Bake

1. Know Your Oven: The recipe calls for a standard oven at 375°F. If you’re using a convection oven, reduce the temperature to 350°F, as convection vs standard baking cooks faster.
2. Bake Uncovered: This dish is baked uncovered to allow the cheese to melt, brown, and get those delicious crispy edges. If you notice the cheese browning too quickly, you can loosely tent the dish with foil for the last 10 minutes to prevent cheese from burning.
3. Look for the Cues: The enchiladas are done when the sauce is bubbling vigorously all around the edges of the pan and the cheese on top is fully melted and golden brown in spots.
4. THE MOST IMPORTANT STEP: Let it Rest! This is non-negotiable. Let the casserole cool on a wire rack for at least 10 minutes after it comes out of the oven. This allows the filling and sauce to set. If you cut into it immediately, it will be runny and fall apart. The rest period ensures you can serve clean, perfect portions.

Pro-Tip: For guaranteed food safety and perfect temperature, the internal temperature in the center of the casserole should reach 165°F on an instant-read thermometer.

Key Takeaways: Your Quick Guide to Ina Garten’s Enchiladas

Here’s a quick summary of the most important points to remember for making perfect Ina Garten chicken enchiladas.

• The Signature Twist is Goat Cheese: The key flavor that elevates this Ina Garten chicken enchilada recipe is the addition of tangy goat cheese to the filling, which cuts the richness of the other cheeses.
• Prep is Your Best Friend: This recipe is perfect for make-ahead meals. The sauce and filling can be made 1-2 days in advance, making final assembly quick and easy.
• Use Rotisserie Chicken: For the best flavor and texture with minimal effort, use a pre-cooked rotisserie chicken. It’s the ultimate time-saving tip for the creamy filling.
• Warm Your Tortillas: To prevent tortillas from breaking and creating a soggy tortillas fix, always warm your corn tortillas in the microwave or a skillet until they are soft and pliable before rolling.
• Rest Before Serving: Letting the casserole cool for 10 minutes after baking is essential. This allows the enchiladas to set, ensuring clean slices and preventing a runny mess.

People Also Ask About Ina Garten Chicken Enchiladas

Here are answers to some of the most frequently asked questions about making Ina Garten’s cheesy chicken enchiladas.

Which cookbook has Ina’s chicken enchiladas?

Ina Garten’s chicken enchiladas recipe is featured in her cookbook “Modern Comfort Food.” This book focuses on elevated, comforting classics, and the cheesy chicken enchiladas are a standout recipe. Referencing the book ensures you are using the authentic, kitchen-tested version of the recipe.

Can you make Ina Garten enchiladas ahead of time?

Yes, this recipe is ideal for making ahead. You can prepare the sauce and filling up to two days in advance and store them separately in the fridge. You can also assemble the entire casserole (without baking) up to 8 hours beforehand, cover it, and refrigerate until you’re ready to bake.

What makes Ina Garten’s enchiladas different?

The main difference is her use of goat cheese and cream cheese in the filling. Unlike traditional recipes that might use cheddar or only Monterey Jack, this combination creates an exceptionally creamy, tangy filling. The layered, casserole-style assembly is also a key part of her proven method.

Can you freeze Ina Garten chicken enchiladas?

Yes, you can freeze the enchiladas for a future meal. For best results, assemble the casserole in a freezer-safe dish but do not bake it. Cover it tightly with a layer of plastic wrap and then a layer of aluminum foil. It can be frozen for up to 3 months. To cook, thaw overnight in the refrigerator and bake as directed, adding 10-15 minutes to the baking time.

How do you prevent the tortillas from getting soggy?

The best way to prevent soggy tortillas is to warm them before rolling. A quick steam in the microwave or a flash-fry in a hot skillet makes them pliable and creates a slight barrier against the sauce. Also, ensure your sauce is simmered to a slightly thickened consistency, not watery.

Can I use flour tortillas instead of corn?

Ina’s recipe specifically calls for corn tortillas, and it’s recommended you stick with them. Corn tortillas have a sturdier structure that holds up better to the sauce during baking. Flour tortillas are much softer and have a tendency to become mushy in a baked casserole like this.

What goes well with chicken enchiladas?

Classic side dishes pair beautifully with these rich enchiladas. Consider serving them with a simple cilantro-lime rice, black beans, or a fresh, crisp salad with a vinaigrette dressing to provide a fresh contrast to the cheesy, creamy casserole.

Is this recipe spicy?

No, the recipe as written is not spicy. It uses mild canned green chiles, which provide a tangy, smoky flavor rather than heat. If you prefer a spicier dish, you can easily substitute medium or hot green chiles or add a pinch of cayenne pepper to the sauce.

Can I use store-bought enchilada sauce?

You can, but the homemade sauce is a key part of the flavor. Ina’s homemade green chili sauce is creamy and perfectly balanced for the filling. If you must use store-bought, look for a high-quality green enchilada sauce (salsa verde) and you may want to add a splash of chicken broth to adjust the consistency.

What is the best way to reheat leftovers?

The best way to reheat leftover enchiladas is in the oven. Place the desired portion in an oven-safe dish, cover with foil to prevent drying out, and bake at 350°F for 15-20 minutes, or until heated through. Microwaving can work in a pinch but may make the tortillas softer.

Final Thoughts on This Modern Comfort Food Classic

While the Ina Garten Chicken Enchiladas recipe from Modern Comfort Food might seem like a project with its multiple components, it’s truly a masterpiece of prep-ahead engineering. By following the tips for organizing your prep, mastering the homemade sauce, and assembling with care, you can create a deeply comforting, cheesy, and incredibly flavorful dinner that is guaranteed to impress.

The signature touch of goat cheese truly elevates this dish, providing a tangy counterpoint that makes every bite interesting. This isn’t just a weeknight meal; it’s an experience in creating elegant comfort food, perfect for a family dinner or a casual get-together with friends. With this guide, you have all the expert tips and kitchen-tested knowledge to make it perfectly every single time.

What’s your favorite comfort food recipe from Ina Garten? Share your thoughts in the comments below

Last update on 2026-02-25 at 17:30 / Affiliate links / Images from Amazon Product Advertising API