Cheesy chicken enchiladas from Modern Comfort Food (page 114) by Ina Garten

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Notes about this recipe

  • kelsey_sytpic on April 21, 2026

    Just okay. Not a fan of the goat cheese as a filling. Sauce was otherwise pretty yummy.

  • SpatulaCity on March 25, 2024

    What in the Hamptons is this? :) A different take on enchiladas for sure, though the results were tasty. My husband loved the goat cheese, but me, not so much. I’d make them again for him, but otherwise would seek out a more traditional recipe.

  • stef on November 21, 2021

    I added some sauce to the chicken instead of spreading on to each tortilla.added more goat cheese than recommended and we really tasted the cheese Used mozzarella cheese instead of cheddar. Avocado and sour cream add a lot to the dish. Will repeat.

  • anya_sf on December 14, 2020

    I used a whole poblano pepper and rotisserie chicken. Ina doesn't say how much chicken; I used both breasts and a thigh. There was enough filling for 10 tortillas, which I barely managed to cram into the 9x13 dish. I don't know why Ina calls for only 7 tortillas, except that's how many comfortably fit in the pan (and not sure how 7 enchiladas serve 6 people - which lucky person gets 2??) There was plenty of sauce and cheddar, and I just used less goat cheese in each. The enchiladas were really tasty, especially with lots of sour cream. I couldn't really taste the goat cheese; could omit or maybe sub sour cream or crema.

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