Hamdi Saidani Pioneer Woman Green Chile Chicken Enchilada Casserole is made with butter, onion, enchilada sauce, green chiles, adobo sauce, corn tortillas, cheese, corn, beans, pico de gallo, and cilantro. This tasty dinner can be made in about 1 hour and 10 minutes and serves 4-6 people.
Pioneer Woman Green Chile Chicken Enchilada Casserole Ingredients
- 2 tbsp. salted butter
- 1 onion, diced
- 1 (15-ounce) can green enchilada sauce
- 1 (7-ounce) can chopped green chiles
- 1 tbsp. adobo sauce (from a can of chipotles)
- 13 corn tortillas
- 4 cups freshly grated cheddar or cheddar-jack cheese
- 1 (10-ounce) package of frozen corn, thawed and patted dry
- 1 (15-ounce) can refried beans
- Pico de gallo and chopped fresh cilantro, for topping
How To Make Pioneer Woman Green Chile Chicken Enchilada Casserole
- Preheat the Oven: Set your oven to 375˚F. In a 12-inch cast-iron skillet, melt the butter over medium-low heat. Add the diced onion and sauté until golden brown, about 8 minutes.
- Prepare the Sauce: Remove the skillet from the heat. Stir in the enchilada sauce, green chiles, and adobo sauce. Transfer all but 2 tablespoons of the sauce mixture from the skillet to a bowl and set aside for later use.
- Layer Tortillas: Arrange 4 tortillas in the skillet on top of the remaining sauce. Overlap them slightly in the center and let them extend slightly up the sides of the skillet.
- Build the Layers: Sprinkle 1¼ cups of cheese over the tortillas, followed by half of the corn. Dollop half of the refried beans on top, and evenly drizzle with ½ cup of the reserved sauce. Place another 4 tortillas on top and repeat the layering with another 1¼ cups cheese, the remaining corn, and beans, and another ½ cup of the reserved sauce.
- Top and Bake: Cover with the remaining 5 tortillas, spoon over the last of the reserved sauce, and sprinkle with the remaining cheese. Cover the skillet with foil and bake until the casserole is hot and bubbly about 35 minutes. Remove the foil and continue baking until the cheese is golden and bubbly about 10 more minutes. Allow the casserole to stand for about 10 minutes before serving.
- Serve: Garnish with pico de gallo and freshly chopped cilantro. Serve hot.
Recipe Tips
- Pick Good Cheese: Use high-quality cheddar or cheddar-jack cheese that you grate yourself. It melts better and tastes nicer than pre-grated cheese.
- Prepare Tortillas: Toast the corn tortillas a little before you use them. This helps them stay firm and not get too soft when baked.
- Spread Evenly: Put the beans, corn, and cheese evenly across each layer. This makes sure every piece is tasty and well-balanced.
- Cover While Baking: Keep the casserole covered with foil at first so it stays moist and doesn’t burn on top. Take the foil off later to let the cheese on top get golden and bubbly.
- Let it Sit: After baking, let the casserole sit for 10 minutes. This makes it easier to cut and keeps it together when you serve it.
What To Serve With Green Chile Chicken Enchilada Casserole
Green Chile Chicken Enchilada Casserole goes well with green salad, guacamole, Spanish rice, and beans. You can also serve it with corn chips, salsa, cucumber salad, and coleslaw for a delicious meal.
How To Store Green Chile Chicken Enchilada Casserole
- In the Fridge: Let the casserole cool completely, then cover it with wrap or put it in a container with a lid. Keep it in the fridge for up to 3-4 days.
- In the Freezer: Wrap it well with foil, then put it in a freezer bag or container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftover Green Chile Chicken Enchilada Casserole
- In the Oven: Heat your oven to 350°F (175°C). Put the casserole in a baking dish, cover with foil, and warm for about 15-20 minutes.
- In the Microwave: Place some casserole in a microwave dish, cover loosely with wrap, and microwave on high for 2-3 minutes, stirring once.
- In the Air Fryer: Set the air fryer to 350°F (175°C). Put the casserole in an air fryer container and heat for 5-10 minutes, checking it now and then.
Pioneer Woman Green Chile Chicken Enchilada Casserole 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
- Carbohydrates: 46 g
- Dietary Fiber: 9 g
- Sugar: 8 g
- Protein: 30 g
FAQs
What Kind Of Tortillas Should I Use?
Use corn tortillas because they don’t get soft too quickly when baked and they taste really good in this dish.
Can I Prepare This Casserole Ahead Of Time?
Yes, you can put it together the day before and keep it in the fridge. Just bake it a little longer since it will be cold.
Which Enchilada Sauce Is Best?
Use green enchilada sauce for a nice flavor that is not too spicy. You can pick how spicy you want it, from not spicy to very spicy.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Tortilla Casserole
- Pioneer Woman King Ranch Chicken Casserole
- Pioneer Woman Chicken Dorito Casserole
- Pioneer Woman Chicken Cordon Bleu Casserole
- Pioneer Woman Chicken Stuffing Casserole
Pioneer Woman Green Chile Chicken Enchilada Casserole
Description
Pioneer Woman Green Chile Chicken Enchilada Casserole is made with butter, onion, enchilada sauce, green chiles, adobo sauce, corn tortillas, cheese, corn, beans, pico de gallo, and cilantro. This tasty dinner can be made in about 1 hour and 10 minutes and serves 4-6 people.
Ingredients
Instructions
- Preheat the Oven: Set your oven to 375˚F. In a 12-inch cast-iron skillet, melt the butter over medium-low heat. Add the diced onion and sauté until golden brown, about 8 minutes.
- Prepare the Sauce: Remove the skillet from the heat. Stir in the enchilada sauce, green chiles, and adobo sauce. Transfer all but 2 tablespoons of the sauce mixture from the skillet to a bowl and set aside for later use.
- Layer Tortillas: Arrange 4 tortillas in the skillet on top of the remaining sauce. Overlap them slightly in the center and let them extend slightly up the sides of the skillet.
- Build the Layers: Sprinkle 1¼ cups of cheese over the tortillas, followed by half of the corn. Dollop half of the refried beans on top, and evenly drizzle with ½ cup of the reserved sauce. Place another 4 tortillas on top and repeat the layering with another 1¼ cups cheese, the remaining corn, and beans, and another ½ cup of the reserved sauce.
- Top and Bake: Cover with the remaining 5 tortillas, spoon over the last of the reserved sauce, and sprinkle with the remaining cheese. Cover the skillet with foil and bake until the casserole is hot and bubbly about 35 minutes. Remove the foil and continue baking until the cheese is golden and bubbly about 10 more minutes. Allow the casserole to stand for about 10 minutes before serving.
- Serve: Garnish with pico de gallo and freshly chopped cilantro. Serve hot.
Notes
- Pick Good Cheese: Use high-quality cheddar or cheddar-jack cheese that you grate yourself. It melts better and tastes nicer than pre-grated cheese.
- Prepare Tortillas: Toast the corn tortillas a little before you use them. This helps them stay firm and not get too soft when baked.
- Spread Evenly: Put the beans, corn, and cheese evenly across each layer. This makes sure every piece is tasty and well-balanced.
- Cover While Baking: Keep the casserole covered with foil at first so it stays moist and doesn’t burn on top. Take the foil off later to let the cheese on top get golden and bubbly.
- Let it Sit: After baking, let the casserole sit for 10 minutes. This makes it easier to cut and keeps it together when you serve it.
Pioneer Woman Green Chile Chicken Enchilada Casserole, Ree Drummond Green Chile Chicken Enchilada Casserole
