Hamdi Saidani Pioneer Woman Chicken Enchilada Casserole layers shredded chicken in a creamy green enchilada sauce with corn tortillas and melted Monterey Jack cheese. This Tex-Mex casserole serves a crowd and takes about 50 minutes from skillet to table.
Ree Drummond published this recipe on her official website, describing it as a shortcut version of her classic white chicken enchiladas. Instead of rolling each tortilla, you stack everything in layers like lasagna, so the whole dish comes together in one baking dish with half the effort.
Reserve half a cup of enchilada sauce and spread it on the bottom of the dish before you start layering. That thin layer keeps the first round of tortillas from sticking and drying out against the hot pan. Without it, the bottom layer tears apart when you try to serve.
Pioneer Woman Chicken Enchilada Casserole
Description
Stacked corn tortillas, saucy shredded chicken with green chiles and sour cream, and gooey Monterey Jack baked until bubbly and golden brown. A no-roll enchilada method that delivers all the Tex-Mex flavor with a fraction of the assembly work.
Ingredients
Instructions
- Preheat the oven to 350F (180C).
- Cook the aromatics. Heat the canola oil in a large skillet over medium heat. Add the garlic, jalapeno, and onion. Saute until softened, about 3 minutes.
- Build the filling. Stir in the shredded chicken, diced green chiles, paprika, and a pinch each of salt and pepper. Reserve 1/2 cup of the enchilada sauce and set it aside. Pour the remaining sauce into the skillet and stir to combine. Cook until warmed through, 1 to 2 minutes.
- Finish with sour cream. Turn off the heat and stir in the sour cream until the filling is creamy and evenly coated.
- Prep the baking dish. Spread the reserved 1/2 cup enchilada sauce across the bottom of a 9×13 inch baking dish.
- Layer the casserole. Line the bottom of the dish with 12 tortilla halves, overlapping as needed to cover. Spread one third of the chicken mixture over the tortillas. Sprinkle with 1 cup of the Monterey Jack cheese. Repeat to make two more layers of tortillas, chicken mixture, and cheese for three layers total.
- Bake. Place in the oven and bake until bubbling and golden brown on top, 30 to 35 minutes.
- Rest and serve. Let the casserole rest 10 minutes so it sets up before cutting. Sprinkle generously with chopped cilantro before serving.
Notes
- Note: For a quick shortcut, use a rotisserie chicken for the filling. You need about 3 cups of shredded meat. Serve with diced tomato, sliced avocado, a squeeze of lime, or a drizzle of hot sauce for extra heat.
FAQs
Why does Ree reserve enchilada sauce for the bottom of the dish?
That thin layer of sauce on the bottom serves two purposes. It stops the first round of corn tortillas from sticking to the pan and drying out during baking. It also adds moisture underneath the casserole so the bottom layer stays saucy instead of turning tough and chewy.
Use just half a cup for this step. Too much sauce on the bottom makes the base soggy, while too little leaves the tortillas glued to the dish. A thin, even spread is all you need.
Why stir in the sour cream off the heat instead of cooking it into the sauce?
Sour cream curdles and separates when it hits high heat directly. Stirring it in after you turn off the burner lets it melt into the warm filling smoothly, adding creaminess and a slight tang without breaking. The residual heat is enough to blend it evenly through the chicken mixture.
Plain Greek yogurt works as a swap if you’re out of sour cream. It adds a similar tangy richness, though the filling will be slightly thicker. Either way, stir it in gently off the heat.
Should you remove the seeds from the jalapeno?
Ree recommends seeding the jalapeno so the casserole has flavor without overwhelming heat. The seeds and white ribs carry most of the capsaicin, so removing them keeps the dish family-friendly. If you’re very sensitive to spice, reduce the jalapeno to half or leave it out entirely.
For more heat, leave some seeds in or add a few slices of fresh jalapeno on top before serving. The green chiles in the filling already bring mild warmth, so the jalapeno is really about dialing the spice level to your preference.
Can you assemble this casserole ahead and bake it later?
This is a great make-ahead meal. Assemble the full casserole, cover tightly with foil, and store it in the fridge for up to two days before baking. Pull it out about 30 minutes before baking so it starts closer to room temperature, then bake as directed.
You can also freeze the assembled casserole for up to three months. Thaw it overnight in the fridge, then bake until hot, bubbly, and golden on top. Add a few extra minutes to the bake time if the center is still cool.
How long does chicken enchilada casserole last in the fridge?
Stored in an airtight container or covered tightly, the baked casserole keeps for up to four days in the refrigerator. Reheat portions in the microwave or in a 350F (180C) oven until heated through. The oven works better for keeping the cheese layer from getting rubbery.
Keep in mind that the corn tortillas soften the longer the casserole sits. The layers lose their definition after a day or two, but the flavor actually gets better as the sauce soaks into everything. It still tastes great, just with a softer texture.
