Pioneer Woman Chicken Enchiladas Recipe

Okay. So Pioneer Woman Chicken Enchiladas — these are the kind that make you feel like you tried just enough without breaking a sweat. Cheesy. Saucy. That kinda smoky chicken from the skillet? Wildly satisfying. This is one of those recipes that’s stupid cozy, good for feeding a crew, and tastes better reheated in your PJs at 10pm.

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Ingredients Needed

• 16 corn tortillas: softer if warmed, don’t skip that part or they’ll crack like your patience.
• 2 boneless, skinless chicken breasts: you can also steal some rotisserie chicken, I won’t tell.
• Cumin + chili powder: no measurements, just vibe it — you’re seasoning the chicken.
• ¼ cup vegetable oil: for cooking stuff and not letting it all stick.
• 1 large onion, diced: gets golden and caramel-y, worth the few tears.
• 3 (15 oz) cans green enchilada sauce: or red if that’s what’s in the back of the pantry.
• 3 cups grated cheddar-jack cheese: more if you’re the kind of person who keeps a cheese drawer.
• Sour cream: for topping. Cool vs spicy, y’know?
• Diced tomato: not necessary, but feels fresh.
• Chopped cilantro: team love it or hate it.

How To Make Pioneer Woman Chicken Enchiladas

Char the tortillas:
Take each tortilla and hold it over a stovetop burner set to medium. Flip it with tongs when it bubbles or gets a little dark spot. 30 seconds-ish per side. Don’t skip this — it makes them foldy and flavorful.

Cook the chicken:
Season chicken with cumin and chili powder. In a hot skillet with oil, cook both sides for 4–5 mins, until it’s done and juicy. Let it cool a bit, then shred with a fork like you’re mad at it.

Caramelize onions + warm sauce:
Throw onions into the same pan. Let them go golden and soft, like 5-ish minutes. Then dump in the enchilada sauce and warm it gently. Don’t boil it. Just get it cozy.

Assemble the enchiladas:
Pour 2 cups of the warm sauce into a 9×13 dish. Dip a tortilla in the rest of the sauce, fill it with cheese, shredded chicken, and a spoon of onions, then roll it up tight. Place seam-side down in the pan. Repeat. Zone out a little if needed.

Top and bake:
Once they’re all in, pour the rest of the sauce on top. More cheese. Sprinkle chili powder if you’re feeling spicy. Bake at 350°F for 30 minutes, uncovered. It should be bubbly and hot and smell like a hug.

Rest and serve:
Let it sit for like 15 minutes, I know, it’s hard. But it sets better. Then load up plates with two enchiladas, sour cream, tomatoes, cilantro, the whole thing.

Recipe Tips

• If tortillas crack while rolling: they weren’t warm enough. Microwave with a damp paper towel next time.
• Don’t overload each tortilla: they’ll explode. I’ve done it. Still ate them.
• Green vs red sauce: green is tangier, red is deeper. Personal mood call.
• Use pre-cooked chicken if you’re on fumes. No shame.

How to Store & Reheat

• Room Temperature: Cool within 1 hour max.
• Fridge: 3 days in a sealed container, or cover the dish with foil.
• Freezer: Freeze pre- or post-bake, up to 2 months. Wrap tight.
• Reheat: Microwave covered, or oven at 350°F until hot. Splash of sauce helps.

Nutrition Facts (Approx. per 2-enchilada serving)

• Calories: 490
• Sodium: 870mg
• Protein: 30g
• Fat: 27g
• Carbs: 34g
• Fibre: 4g
• Sugar: 5g

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