Pioneer Woman Chicken Enchiladas are made with corn tortillas, seasoned chicken breasts, caramelized onions, cheddar/jack cheese, and green enchilada sauce.
This easy Chicken Enchiladas recipe creates a hearty dinner that takes about 1 hour to prepare and serves up to 6-8 people.
Ingredients Needed:
- 16 whole corn tortillas
- 2 boneless, skinless chicken breasts
- Cumin, for sprinkling
- Chili powder, for sprinkling
- 1/4 cup vegetable oil
- 1 large onion, diced
- 3 cans (15 oz. size) green enchilada sauce (or red if preferred)
- 3 cups grated cheddar/jack cheese (more if needed)
- Sour cream, for serving
- Diced tomato, for serving
- Chopped cilantro, for serving
How To Make Chicken Enchiladas:
- Preheat the oven: Preheat your oven to 350°F.
- Warm the tortillas: One by one, hold the tortillas over a stovetop burner and set to medium heat for about 30 seconds on each side, allowing them to brown slightly. Set the warmed tortillas aside.
- Cook the chicken: Sprinkle both sides of the chicken breasts with cumin and chili powder. Heat the vegetable oil in a skillet over medium heat. Cook the chicken for about 4-5 minutes on each side, or until the juices run clear and the chicken is fully cooked. Remove from the skillet and set aside to cool, then shred the chicken using a fork.
- Cook the onions: In the same skillet, add the diced onions and cook them for 4-5 minutes until they turn deep golden brown and caramelized. Remove from the skillet and set aside. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.
- Assemble the enchiladas: Pour 2 cups of the enchilada sauce into a 9 x 13-inch casserole dish. Dip each tortilla into the warmed sauce, then place it on a plate. Add a sprinkle of cheese down the center, followed by some shredded chicken and caramelized onions. Roll the tortilla tightly and place it seam-side down in the casserole dish. Repeat this process with the remaining tortillas.
- Bake the enchiladas: Pour the remaining enchilada sauce over the assembled enchiladas, then sprinkle with the rest of the cheese. Optionally, sprinkle a little chili powder on top. Bake in the preheated oven for 30 minutes, or until the enchiladas are hot and bubbly.
- Serve: Allow the enchiladas to rest for 15-20 minutes after baking. Serve 2 enchiladas per person, topped with sour cream, diced tomatoes, and chopped cilantro.
Recipe Tips
- Slightly brown the tortillas: This step helps make the tortillas more pliable for rolling and adds flavor.
- Shred chicken finely: Finely shredding the chicken ensures an even filling in each enchilada.
- Caramelize the onions well: Cook the onions until golden brown for a sweet, rich flavor that balances the spice.
- Let the enchiladas rest: Letting them sit for 15-20 minutes allows the sauce to set, making them easier to serve.
- Customize with toppings: Add your favorite toppings like avocado or jalapeños for extra flavor.
How To Store & Reheat Leftovers
Storing: Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F for 15-20 minutes, or microwave until heated through.
Nutrition Facts
- Calories: 420
- Fat: 25 g
- Saturated fat: 11 g
- Cholesterol: 85 mg
- Sodium: 800 mg
- Carbohydrates: 27 g
- Fiber: 4 g
- Sugar: 4 g
- Protein: 24 g
Try More Pioneer Woman Recipes:
Pioneer Woman Chicken Enchiladas Recipe
Description
Pioneer Woman Chicken Enchiladas are made with corn tortillas, seasoned chicken breasts, caramelized onions, cheddar/jack cheese, and green enchilada sauce.
This easy Chicken Enchiladas recipe creates a hearty dinner that takes about 1 hour to prepare and serves up to 6-8 people.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 350°F.
- Warm the tortillas: One by one, hold the tortillas over a stovetop burner and set to medium heat for about 30 seconds on each side, allowing them to brown slightly. Set the warmed tortillas aside.
- Cook the chicken: Sprinkle both sides of the chicken breasts with cumin and chili powder. Heat the vegetable oil in a skillet over medium heat. Cook the chicken for about 4-5 minutes on each side, or until the juices run clear and the chicken is fully cooked. Remove from the skillet and set aside to cool, then shred the chicken using a fork.
- Cook the onions: In the same skillet, add the diced onions and cook them for 4-5 minutes until they turn deep golden brown and caramelized. Remove from the skillet and set aside. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.
- Assemble the enchiladas: Pour 2 cups of the enchilada sauce into a 9 x 13-inch casserole dish. Dip each tortilla into the warmed sauce, then place it on a plate. Add a sprinkle of cheese down the center, followed by some shredded chicken and caramelized onions. Roll the tortilla tightly and place it seam-side down in the casserole dish. Repeat this process with the remaining tortillas.
- Bake the enchiladas: Pour the remaining enchilada sauce over the assembled enchiladas, then sprinkle with the rest of the cheese. Optionally, sprinkle a little chili powder on top. Bake in the preheated oven for 30 minutes, or until the enchiladas are hot and bubbly.
- Serve: Allow the enchiladas to rest for 15-20 minutes after baking. Serve 2 enchiladas per person, topped with sour cream, diced tomatoes, and chopped cilantro.
Notes
- Slightly brown the tortillas: This step helps make the tortillas more pliable for rolling and adds flavor.
- Shred chicken finely: Finely shredding the chicken ensures an even filling in each enchilada.
- Caramelize the onions well: Cook the onions until golden brown for a sweet, rich flavor that balances the spice.
- Let the enchiladas rest: Letting them sit for 15-20 minutes allows the sauce to set, making them easier to serve.
- Customize with toppings: Add your favorite toppings like avocado or jalapeños for extra flavor.
Pioneer Woman Chicken Enchiladas Recipe