Pioneer Woman Green Chile Chicken Enchilada Casserole recipe features chicken, corn tortillas, green chile enchilada sauce, Monterey Jack cheese, and reduced-fat sour cream. It takes 105 minutes to prepare and serves 6 people.
Try More Pioneer Woman Recipe:
- Pioneer Woman Stuffed Pepper Casserole
- Pioneer Woman Chicken Biscuit Casserole
- Pioneer Woman Chicken Dorito Casserole
💚 Why You’ll Love This Green Chile Chicken Enchilada Casserole Recipe:
- Flavorful Chicken: Tender, seasoned chicken breast adds savory depth to every bite, enhancing the overall taste experience.
- Easy Assembly: With simple layering of ingredients, this casserole is effortless to prepare, saving time and hassle in the kitchen.
- Bold Green Chile Sauce: The zesty green chile enchilada sauce brings a kick of flavor, elevating the dish with its spicy tanginess.
- Cheesy Goodness: Generous amounts of melted Monterey Jack cheese create a gooey, satisfying texture that melts in your mouth.
- Healthier Twist: Using reduced-fat sour cream reduces calories without sacrificing creamy richness, making it a guilt-free indulgence.
❓ What Is Pioneer Woman Green Chile Chicken Enchilada Casserole Recipe?
Pioneer Woman Green Chile Chicken Enchilada Casserole is a comforting Tex-Mex dish made from chicken, corn tortillas, green chile sauce, and cheese. It boasts a creamy texture with a bold, spicy flavor profile.
🍗 Pioneer Woman Green Chile Chicken Enchilada Casserole Ingredients
- 4 skinless, boneless chicken breast halves
- garlic salt to taste
- 18 (6 inch) corn tortillas, torn in half
- 1 (28 ounce) can green chile enchilada sauce
- 1 (16 ounce) package shredded Monterey Jack cheese
- 1 (8 ounce) container reduced fat sour cream
🍲 How To Make Pioneer Woman Green Chile Chicken Enchilada Casserole
- Preheat the oven to 350 degrees F (175 degrees C). Grease a medium-sized baking dish just a little.
- Spread the chicken out in the baking dish that has been prepared. Season with garlic salt. It will take about 45 minutes of baking in a hot oven until the meat is no longer pink and the juices run clear. If you put an instant-read thermometer in the middle, it should read at least 165 degrees F (74 degrees C).
- Let it cool, then shred it and set it away.
- In the meantime, use metal tongs to char each tortilla half over an open flame on a gas stove burner for about one minute, until it puffs up a little.
- Spread out six tortillas in a single layer on the bottom of a medium-sized baking dish. Cover the sauce with another half-inch of it.
- Add a third of the cheese, half of the sour cream, half of the chicken, and a third of the rest of the enchilada sauce.
- Add more layers. Cover the rest of the tortillas with some of the leftover enchilada sauce and place them on top. Add the rest of the cheese and any extra enchilada sauce on top.
- Put the lid on top and bake in a hot oven for 45 minutes. Let it cool down a bit before serving.
💭 Recipe Tips:
- Use enough green chile sauce for optimal flavor and moisture.
- Ensure chicken is fully cooked before assembling the casserole.
- Tear tortillas evenly to ensure consistent layering.
- Opt for reduced-fat sour cream for a healthier twist.
- Adjust spiciness by adding more or less green chiles according to personal preference.
🍚 What To Serve With Green Chile Chicken Enchilada Casserole?
Serve Green Chile Chicken Enchilada Casserole with sides of cilantro lime rice, black or refried beans, and a crisp iceberg lettuce salad with diced tomatoes and avocado ,corn on the cob or a tangy coleslaw can also complement the flavors well.
🎚 How To Store Leftovers Green Chile Chicken Enchilada Casserole?
- Refrigerator: To store Leftovers Green Chile Chicken Enchilada Casserole refrigerate it in an airtight container for up to 3-4 days.
- Freezer: For freezing wrap Leftovers Green Chile Chicken Enchilada Casserole tightly in plastic wrap and aluminum foil label and freeze for up to 3 months.
🥵 How To Reheat Leftovers Green Chile Chicken Enchilada Casserole ?
- Microwave: Place Leftovers Green Chile Chicken Enchilada Casserole on a microwave-safe plate cover it with a damp paper towel and heat in for up 8-10 minutes until warmed through.
- Oven: Reheat covered Leftovers Green Chile Chicken Enchilada Casserole in a preheated oven at 350°F for about 15-20 minutes until hot.
FAQ’S
How Do I Know When Green Chile Chicken Enchilada Casserole Is Done Baking?
To know when Green Chile Chicken Enchilada Casserole is done baking insert a knife into the center it should come out clean, and the cheese on top should be bubbly and golden brown.
Can I Prepare Green Chile Chicken Enchilada Casserole In Advance And Bake It Later?
Yes, you can prepare Green Chile Chicken Enchilada Casserole in advance and bake it later assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking as directed.
Can I Substitute Greek Yogurt For Sour Cream In Green Chile Chicken Enchilada Casserole?
Yes, you can substitute Greek yogurt for sour cream in Green Chile Chicken Enchilada Casserole the texture may be slightly different, but it will still provide a creamy tanginess to the dish.
Can I Make Green Chile Chicken Enchilada Casserole In A Slow Cooker?
Yes, you can make Green Chile Chicken Enchilada Casserole in a slow cooker layer the ingredients as instructed, then cook on low for 4-6 hours or on high for 2-3 hours until heated through and bubbly.
Try More Pioneer Woman Recipe:
- Pioneer Woman Hamburger Potato Casserole
- Pioneer Woman Cornbread With Creamed Corn
- Pioneer Woman Mexican Cornbread Casserole
Pioneer Woman Green Chile Chicken Enchilada Casserole Nutrition Facts
- Calories 488
- Total Fat 25g
- Saturated Fat 13g
- Cholesterol 95mg
- Sodium 955mg
- Total Carbohydrate 33g
- Dietary Fiber 4g
- Total Sugars 3g
- Protein 33g
- Vitamin C 11mg
- Calcium 501mg
- Iron 2mg
- Potassium 341mg
Pioneer Woman Green Chile Chicken Enchilada Casserole
Description
Pioneer Woman Green Chile Chicken Enchilada Casserole recipe features chicken, corn tortillas, green chile enchilada sauce, Monterey Jack cheese, and reduced-fat sour cream. It takes 105 minutes to prepare and serves 6 people.
Ingredients
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a medium-sized baking dish just a little.
- Spread the chicken out in the baking dish that has been prepared. Season with garlic salt. It will take about 45 minutes of baking in a hot oven until the meat is no longer pink and the juices run clear. If you put an instant-read thermometer in the middle, it should read at least 165 degrees F (74 degrees C).
- Let it cool, then shred it and set it away.
- In the meantime, use metal tongs to char each tortilla half over an open flame on a gas stove burner for about one minute, until it puffs up a little.
- Spread out six tortillas in a single layer on the bottom of a medium-sized baking dish.
- Cover the sauce with another half-inch of it.
- Add a third of the cheese, half of the sour cream, half of the chicken, and a third of the rest of the enchilada sauce.
- Add more layers. Cover the rest of the tortillas with some of the leftover enchilada sauce and place them on top. Add the rest of the cheese and any extra enchilada sauce on top.
- Put the lid on top and bake in a hot oven for 45 minutes. Let it cool down a bit before serving.
Notes
- Use enough green chile sauce for optimal flavor and moisture.
Ensure chicken is fully cooked before assembling the casserole.
Tear tortillas evenly to ensure consistent layering.
Opt for reduced-fat sour cream for a healthier twist.