Pioneer Woman Green Chile Chicken Enchiladas

This easy and delicious Pioneer Woman Green Chile Chicken Enchiladas recipe is perfect for a quick and hearty meal. With creamy cheese, tender chicken, and a bit of spice, you can make it using simple ingredients you probably already have at home. It’s a comforting dish that’s perfect for any family dinner!

Ingredients Needed:

• 3 tablespoons canola oil, divided (45 mL)
• 12 whole corn tortillas
• 1 large onion, diced
• 1 whole jalapeño, seeded and finely diced
• 2 1/2 cups cooked, shredded chicken (about 375 g)
• 3 (4-ounce) cans whole green chiles, diced and divided (about 340 g total)
• 1 teaspoon paprika, divided
• 2 cups reserved chicken broth, divided (480 mL)
• 1/2 cup heavy cream (120 mL)
• 2 tablespoons butter (30 g)
• 2 tablespoons all-purpose flour
• 1 cup sour cream (240 mL)
• 2 1/2 cups grated Monterey Jack cheese, divided (about 300 g), plus more for topping
• Salt and pepper, to taste
• Chopped cilantro, for garnish
• Picante sauce (optional)

How To Cook Green Chile Chicken Enchiladas:

1. Prepare the Tortillas: In a small skillet, heat 2 tablespoons of canola oil over medium-high heat. Fry the tortillas for about 20 seconds just to soften them (avoid crisping). Drain on a large towel or paper towels.
2. Cook the Filling: In another skillet, heat the remaining 1 tablespoon of canola oil over medium heat. Add the diced onion and jalapeño; sauté for 1 minute. Stir in the shredded chicken, half of the diced green chiles, and 1/2 teaspoon of paprika. Mix well, then add 1/2 cup of chicken broth and stir. Add the heavy cream, allowing the mixture to bubble, then turn off the heat and set aside.
3. Make the Cheese Sauce: In a large skillet, melt the butter and whisk in the flour. Cook over medium heat for 1 minute. Gradually pour in the remaining 1 1/2 cups of chicken broth, whisking continuously until it begins to bubble (1-2 minutes). Stir in the remaining green chiles, reduce heat, and mix in the sour cream. Add 1 1/2 cups of cheese and stir until melted. Season with the remaining 1/2 teaspoon of paprika, salt, and pepper.
4. Preheat the Oven: Set the oven to 350°F (175°C).
5. Assemble the Enchiladas: Spoon the chicken mixture onto each tortilla, adding plenty of cheese. Roll them up and place seam side down in a 13-by-9-inch casserole dish.
6. Bake: Pour the cheese mixture over the top of the tortillas. Add extra cheese if desired, then bake for 30 minutes. Sprinkle generously with chopped cilantro before serving.
7. Serve: Enjoy with picante sauce if desired.

Recipe Tips

• Soften the Tortillas: Fry the tortillas for just 20 seconds to soften them. This prevents them from breaking when you roll them up.
• Use Shredded Rotisserie Chicken: For a quicker option, use store-bought shredded rotisserie chicken. It saves time and adds great flavor.
• Adjust Spice Level: If you prefer less heat, reduce the amount of jalapeño or use mild green chiles. You can also add more cheese to balance the spice.
• Make Ahead: You can prepare the filling and cheese sauce a day in advance. Just assemble and bake when you’re ready to serve.
• Let It Rest: Allow the enchiladas to rest for about 5-10 minutes after baking. This helps them set and makes them easier to serve.

How To Store & Reheat Leftovers

• Refrigerate: First, let leftover Green Chile Chicken Enchiladas cool to room temperature. Then, put them in an airtight container or cover them with plastic wrap. You can store them in the refrigerator for 3-4 days.
• Freeze: For freezing, let leftover Green Chile Chicken Enchiladas cool completely. Wrap them tightly in aluminum foil or use a freezer-safe container. They can stay frozen for up to 3 months. To thaw, place them in the refrigerator overnight before reheating.
• Reheating: To reheat leftover Green Chile Chicken Enchiladas, preheat the oven to 350°F and reheat covered for 10 minutes, or microwave for 1-2 minutes until warm.

Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 652
• Total Fat: 37 g
• Saturated Fat: 20 g
• Trans Fat: 0 g
• Cholesterol: 97 mg
• Sodium: 1657 mg
• Potassium: 0 mg (specific value not found)
• Total Carbohydrate: 46 g
• Dietary Fiber: 9 g
• Sugars: 8 g
• Protein: 30 g

Try More Pioneer Woman Recipes:

• Pioneer Woman Chicken Enchiladas Recipe
• Pioneer Woman Chicken Pot Pie
• Pioneer Woman Bourbon Chicken
• Pioneer Woman Fried Chicken Recipe
• Pioneer Woman Chicken Cacciatore Slow Cooker

Pioneer Woman Green Chile Chicken Enchiladas

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dinner Recipe Keys: G Green Chile Chicken Enchiladas

Difficulty:BeginnerPrep time: 25 minutesCook time: 30 minutesRest time: 5 minutesTotal time:1 hour Servings:6 servingsCalories:652 kcal Best Season:Suitable throughout the year

Description

This easy and delicious Pioneer Woman Green Chile Chicken Enchiladas recipe is perfect for a quick and hearty meal. With creamy cheese, tender chicken, and a bit of spice, you can make it using simple ingredients you probably already have at home. It’s a comforting dish that’s perfect for any family dinner!

Ingredients

• 3 tablespoons canola oil, divided (45 mL)
• 12 whole corn tortillas
• 1 large onion, diced
• 1 whole jalapeño, seeded and finely diced
• 1 whole jalapeño, seeded and finely diced
  
• 2 1/2 cups cooked, shredded chicken (about 375 g)
• 2 1/2 cups cooked, shredded chicken (about 375 g)
• 3 (4-ounce) cans whole green chiles, diced and divided (about 340 g total)
• 1 teaspoon paprika, divided
  
• 2 cups reserved chicken broth, divided (480 mL)
• 1/2 cup heavy cream (120 mL)
  
• 2 tablespoons butter (30 g)
• 2 tablespoons all-purpose flour
  
• 1 cup sour cream (240 mL)
  
• 2 1/2 cups grated Monterey Jack cheese, divided (about 300 g), plus more for topping
  
• Salt and pepper, to taste
  
• Chopped cilantro, for garnish
  
• Picante sauce (optional)

Instructions

1. Prepare the Tortillas: In a small skillet, heat 2 tablespoons of canola oil over medium-high heat. Fry the tortillas for about 20 seconds just to soften them (avoid crisping). Drain on a large towel or paper towels.
2. Cook the Filling: In another skillet, heat the remaining 1 tablespoon of canola oil over medium heat. Add the diced onion and jalapeño; sauté for 1 minute. Stir in the shredded chicken, half of the diced green chiles, and 1/2 teaspoon of paprika. Mix well, then add 1/2 cup of chicken broth and stir. Add the heavy cream, allowing the mixture to bubble, then turn off the heat and set aside.
3. Make the Cheese Sauce: In a large skillet, melt the butter and whisk in the flour. Cook over medium heat for 1 minute. Gradually pour in the remaining 1 1/2 cups of chicken broth, whisking continuously until it begins to bubble (1-2 minutes). Stir in the remaining green chiles, reduce heat, and mix in the sour cream. Add 1 1/2 cups of cheese and stir until melted. Season with the remaining 1/2 teaspoon of paprika, salt, and pepper.
   
4. Preheat the Oven: Set the oven to 350°F (175°C).
   
5. Assemble the Enchiladas: Spoon the chicken mixture onto each tortilla, adding plenty of cheese. Roll them up and place seam side down in a 13-by-9-inch casserole dish.
   
6. Bake: Pour the cheese mixture over the top of the tortillas. Add extra cheese if desired, then bake for 30 minutes. Sprinkle generously with chopped cilantro before serving.
   
7. Serve: Enjoy with picante sauce if desired.

Notes

• Soften the Tortillas: Fry the tortillas for just 20 seconds to soften them. This prevents them from breaking when you roll them up.
  Use Shredded Rotisserie Chicken: For a quicker option, use store-bought shredded rotisserie chicken. It saves time and adds great flavor.
  Adjust Spice Level: If you prefer less heat, reduce the amount of jalapeño or use mild green chiles. You can also add more cheese to balance the spice.
  Make Ahead: You can prepare the filling and cheese sauce a day in advance. Just assemble and bake when you’re ready to serve.
  Let It Rest: Allow the enchiladas to rest for about 5-10 minutes after baking. This helps them set and makes them easier to serve.

Keywords:Pioneer Woman Green Chile Chicken Enchiladas