Pioneer Woman Chicken Enchilada Casserole

Pioneer Woman Chicken Enchilada Casserole is made with corn tortillas, cooked shredded chicken, green chiles, Monterey Jack cheese, and heavy cream. This creamy Chicken Enchilada Casserole creates a tasty dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 6 people.

Pioneer Woman Chicken Enchilada Casserole Ingredients

• 3 tbsp. 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 of whole green chiles, diced (1 1/2 cans for chicken mixture, 1 1/2 cans for cheese sauce)
• 1 tsp. paprika, divided (1/2 tsp for chicken mixture, 1/2 tsp for cheese sauce)
• 2 cups reserved broth from chicken, divided (1/2 cup for chicken mixture, 1 1/2 cups for cheese sauce)
• 1/2 cup heavy cream
• 2 tbsp. butter
• 2 tbsp. flour
• 1 cup sour cream
• 2 1/2 cups grated Monterey Jack cheese, divided (1 1/2 cups for cheese sauce, 1 cup for topping)
• Salt and pepper, to taste
• 1/4 cup chopped cilantro
• Picante sauce (optional, for serving)

How To Make Pioneer Woman Chicken Enchilada Casserole

1. Heat 2 tablespoons of canola oil in a small skillet over medium-high heat. Fry the tortillas for no longer than 20 seconds each, just to soften them (do not allow them to become crisp). Place the tortillas on a large towel or stack of paper towels to drain.
2. Heat the remaining 1 tablespoon of canola oil in a separate skillet over medium heat. Add the onion and jalapeño and sauté for 1 minute, just to start the cooking process. Add the chicken, half of the diced green chiles, and 1/2 teaspoon of the paprika. Stir together. 
3. Add 1/2 cup of the chicken broth and the heavy cream, stirring until the mixture bubbles and gets hot. Turn off the heat and set aside.
4. In a separate large skillet, melt the butter over medium heat. Sprinkle in the flour, whisking together for one minute. Pour in the remaining 1 1/2 cups chicken broth, continuing to whisk and cook for another minute or two. 
5. Stir in the remaining diced green chiles and the remaining 1/2 teaspoon paprika. 
6. Reduce heat, then stir in the sour cream and 1 1/2 cups cheese until melted. Check the seasonings and add salt and pepper as needed.
7. To assemble, spoon the chicken mixture onto each tortilla. Top with a little of the remaining 1 cup cheese and roll up. Place seam side down in a 9-by-13-inch casserole dish.
8. Pour the cheese sauce evenly over the top of the rolled tortillas. Top with extra cheese if desired, then bake at 350°F for 30 minutes until bubbly and golden. Sprinkle generously with chopped cilantro before serving.

Recipe Tips

• Use Corn Tortillas: Choose corn tortillas over flour ones. They give a better texture and flavor to your enchiladas.
• Fry the Tortillas Briefly: Quickly fry the tortillas in hot oil for about 15-20 seconds each. This makes them soft but not soggy and adds a little flavor.
• Use Good Ingredients for the Sauce: The sauce is very important. Make it with good butter, flour, chicken broth, green chiles, sour cream, and cheese. If you can find high-quality green chiles, they will make the sauce taste even better.
• Prepare Ingredients Ahead of Time: Save time by cooking and shredding the chicken before you start. You can even use chicken from the store. Also, shred your cheese ahead of time or buy pre-shredded cheese.
• Keep the Chicken Mixture Moist: To make sure the enchiladas are creamy, mix the chicken with some heavy cream and chicken broth. This keeps them from getting dry when you bake them.

What To Serve With Chicken Enchilada Casserole

This Chicken Enchilada Casserole goes great with Spanish rice, refried beans, guacamole, and salsa. You can also have it with sour cream, chopped onions, sliced olives, and shredded lettuce for a full Tex-Mex dinner.

How To Store Chicken Enchilada Casserole

• In the fridge: Let the casserole cool down, then cover the dish with plastic wrap or put it in a sealed container. It will stay good in the fridge for 3 to 4 days.
• In the freezer: For longer storage, wrap it well with aluminum foil, then put it in a freezer bag or container. You can freeze it for up to 2 months. Thaw it in the fridge overnight before you heat it up again.

How To Reheat Leftover Chicken Enchilada Casserole

• In The Oven: Turn the oven on to 350°F (175°C). Place the casserole in a dish suitable for the oven and cover it with foil. Heat it for 15-20 minutes until it’s hot throughout.
• In The Microwave: Put some of the casserole in a microwave-safe dish and cover it lightly with plastic wrap. Microwave on high for 2-3 minutes, stirring halfway to warm it evenly.
• In The Air Fryer: Heat the air fryer to 350°F (175°C). Transfer the casserole to a container that can go in the air fryer. Warm it for 5-10 minutes, checking it now and then to make sure it doesn’t get too hot or dry.

Pioneer Woman Chicken Enchilada Casserole Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 481
• Total Fat: 36 g
• Saturated Fat: 21 g
• Carbohydrates: 15 g
• Dietary Fiber: 4 g
• Sugar: 8 g
• Protein: 26 g
• Cholesterol: 106 mg
• Sodium: 704 mg

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman King Ranch Chicken Casserole
• Pioneer Woman Chicken Dorito Casserole
• Pioneer Woman Chicken Stuffing Casserole
• Pioneer Woman Broccoli Chicken Rice Casserole
• Pioneer Woman Chicken Noodle Casserole