Pioneer Woman Green Chile Chicken Enchiladas Recipe

This Pioneer Woman Green Chile Chicken Enchiladas Recipe is a creamy and cheesy recipe, which is made with shredded chicken and green chiles. It’s the ultimate comfort food recipe, ready in about 1 hour.

Pioneer Woman Green Chile Chicken Enchiladas Recipe Ingredients

• 3 tablespoons canola oil, divided
• 12 whole corn tortillas
• 1 large onion, diced
• 1 whole jalapeño, seeded and finely diced
• 2 1/2 cups cooked, shredded chicken
• 3 (4-ounce) cans whole green chiles, diced and divided
• 1 teaspoon paprika, divided
• 2 cups reserved chicken broth, divided
• 1/2 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup sour cream
• 2 1/2 cups grated Monterey Jack cheese, divided
• Salt and pepper, to taste
• Chopped cilantro, for garnish
• Picante sauce, for serving (optional)

How To Make Pioneer Woman Green Chile Chicken Enchiladas Recipe

1. Prep Oven and Soften Tortillas: Preheat your oven to 350°F. In a large skillet, heat 2 tablespoons of canola oil over medium-high heat. Fry each corn tortilla for about 10-20 seconds per side, just until softened and pliable. Do not let them get crispy. Place the softened tortillas on a plate lined with paper towels to drain.
2. Make the Chicken Filling: In the same skillet, add the remaining 1 tablespoon of oil. Sauté the diced onion and jalapeño for about a minute until they begin to soften. Add the shredded chicken, half of the diced green chiles, ½ teaspoon of paprika, ½ cup of the chicken broth, and the heavy cream. Stir to combine and let it simmer for a few minutes. Set aside.
3. Create the Green Chile Cheese Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly. Slowly whisk in the remaining 1 ½ cups of chicken broth until smooth. Bring the mixture to a bubble, then stir in the remaining green chiles, the sour cream, 1 ½ cups of the Monterey Jack cheese, the remaining ½ teaspoon of paprika, salt, and pepper. Continue to stir until the cheese is melted and the sauce is smooth.
4. Assemble the Enchiladas: Grease a 9×13-inch baking dish. Take one softened tortilla and place a spoonful of the chicken filling and a sprinkle of the remaining Monterey Jack cheese down the center. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
5. Bake and Garnish: Pour the green chile cheese sauce evenly over the top of the rolled enchiladas. Top with any extra cheese if desired. Bake for 30 minutes, or until the sauce is bubbly and the cheese is melted. Let the enchiladas rest for 5-10 minutes before sprinkling with fresh cilantro and serving with picante sauce.

Recipe Tips

• How do you keep corn tortillas from breaking? Briefly frying the tortillas in hot oil makes them pliable and much less likely to crack or tear when you roll them. This step also adds a layer of flavor.
• What’s the easiest way to get shredded chicken? A store-bought rotisserie chicken is a fantastic time-saver for this recipe. Simply remove the skin and shred the meat.
• Can I adjust the spice level? Yes. For a milder dish, make sure to thoroughly seed the jalapeño. For more heat, leave a few seeds in or add a pinch of cayenne pepper to the filling.
• Why let the enchiladas rest after baking? Letting the casserole rest for 5-10 minutes is crucial. It allows the sauce to set up slightly, so the enchiladas hold their shape better and are easier to serve.

What To Serve With Green Chile Chicken Enchiladas

This creamy and cheesy dish is a meal in itself, but pairs wonderfully with classic sides:

• Mexican rice or cilantro-lime rice
• Refried beans or black beans
• A simple corn salad or a crisp green salad
• Guacamole and sour cream

How To Store Green Chile Chicken Enchiladas

Refrigerate: Cover the cooled enchiladas tightly or transfer to an airtight container. Store in the refrigerator for up to 3 days. Freeze: You can freeze the baked casserole. Let it cool completely, then wrap the dish in both plastic wrap and foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.

Green Chile Chicken Enchiladas Nutrition Facts

• Calories: 652 kcal
• Protein: 35g
• Fat: 45g
• Carbohydrates: 28g
• Sodium: 1100mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Pioneer Woman Green Chile Chicken Enchiladas Recipe

Recipe by MarryCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

30

minutes

Calories

652

kcal

Creamy, cheesy enchiladas packed with tender shredded chicken and mild green chiles, baked in a rich sour cream cheese sauce.

Ingredients

• 3 tbsp canola oil, divided

• 12 corn tortillas

• 1 large onion, diced

• 1 jalapeño, seeded and finely diced

• 2 ½ cups cooked, shredded chicken

• 3 (4-oz) cans diced green chiles, divided

• 1 tsp paprika, divided

• 2 cups chicken broth, divided

• ½ cup heavy cream

• 2 tbsp butter

• 2 tbsp flour

• 1 cup sour cream

• 2 ½ cups grated Monterey Jack cheese, divided

Directions

• Preheat oven to 350°F. Briefly fry tortillas in 2 tbsp oil to soften; set aside.
• Sauté onion and jalapeño in 1 tbsp oil. Add chicken, half the chiles, ½ tsp paprika, ½ cup broth, and cream. Simmer and set aside.
• Make sauce: Melt butter, whisk in flour. Slowly whisk in 1½ cups broth. Add remaining chiles, sour cream, 1½ cups cheese, and remaining paprika.
• Fill tortillas with chicken mixture and some of the remaining cheese. Roll and place seam-down in a greased 9×13 pan.
• Pour the sauce over the enchiladas and top with the last of the cheese.
• Bake for 30 minutes until bubbly. Rest for 5-10 minutes before serving.

Notes

• Save Time: Use a rotisserie chicken for quick and easy shredded chicken.
• Control Heat: Adjust the amount of jalapeño or use mild green chiles to control the spice level.
• Make Ahead: Assemble the casserole up to 24 hours in advance and refrigerate before baking.
• Let it Set: Resting the enchiladas before slicing is key to helping them hold their shape.