Hamdi Saidani This Pioneer Woman Chicken Enchiladas Recipe is a cheesy and classic recipe, which is made with tender shredded chicken and a rich enchilada sauce. It’s the ultimate comfort food dinner, ready in about 1 hour and 15 minutes.
Pioneer Woman Chicken Enchiladas Recipe Ingredients
- 16 whole corn tortillas
- 2 whole boneless, skinless chicken breasts
- Cumin, for sprinkling
- Chili powder, for sprinkling
- 1/4 cup vegetable oil
- 1 whole large onion, diced
- 3 cans (15 oz. size) green enchilada sauce (or use 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 Pioneer Woman Chicken Enchiladas
- Prep the oven and tortillas: Preheat the oven to 350°F. One at a time, warm the corn tortillas by holding them directly over a medium flame on a gas stovetop for about 30 seconds per side, until they are soft and slightly browned. Set the warmed tortillas aside.
- Cook the chicken: Sprinkle both sides of the chicken breasts generously with cumin and chili powder. Heat the vegetable oil in a large skillet over medium heat. Cook the chicken for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken to a plate to cool slightly, then use two forks to shred it finely.
- Sauté the onions and warm the sauce: In the same skillet, add the diced onions and cook for 4 to 5 minutes, stirring, until they are deep golden brown and caramelized. Remove the onions from the pan. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.
- Assemble the enchiladas: Pour about 2 cups of the warm sauce into the bottom of a 9×13-inch casserole dish. To assemble each enchilada, dip a warmed tortilla into the sauce in the skillet to soften it. Lay the tortilla on a plate, sprinkle a line of cheese down the middle, followed by some shredded chicken and some caramelized onions.
- Roll and arrange: Roll the tortilla up tightly and place it, seam-side down, in the sauce-lined casserole dish. Repeat with the remaining tortillas, arranging them snugly in the pan.
- Bake the enchiladas: Pour the rest of the sauce from the skillet over the rolled enchiladas. Sprinkle the remaining cheese evenly over the top and add a final light dusting of chili powder. Bake for 30 minutes, or until the sauce is hot and bubbly and the cheese is melted.
- Rest and serve: Remove the pan from the oven and let the enchiladas rest for 15-20 minutes. This helps them set up so they don’t fall apart when you serve them. Serve two enchiladas per plate, topped with a dollop of sour cream, diced tomatoes, and fresh cilantro.
Recipe Tips
- How to keep corn tortillas from cracking? Warming the tortillas before you roll them is the most crucial step. The direct flame method adds a wonderful toasty flavor, but you can also warm them in a dry skillet for 30 seconds per side, or wrap a stack in a damp paper towel and microwave them for about a minute.
- Time-saving shortcut: To make this recipe even faster, use a store-bought rotisserie chicken. Simply shred the meat and you can skip the chicken-cooking step entirely.
- Can I use red enchilada sauce? Absolutely. This recipe works perfectly with either green (verde) or red (rojo) enchilada sauce. Use your favorite!
- Why let the enchiladas rest after baking? This is a key step! Letting the casserole sit for 15-20 minutes allows the sauce to thicken slightly and the enchiladas to firm up, making them much easier to serve cleanly.
What To Serve With Chicken Enchiladas
These enchiladas are a hearty main course. They pair perfectly with classic Mexican-inspired sides.
- Mexican rice or cilantro-lime rice
- Refried beans or black beans
- A simple corn salad or a crisp green salad
- Guacamole and tortilla chips
How To Store Chicken Enchiladas
Refrigerate: Cover the casserole dish with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. Reheat: For best results, reheat the enchiladas in a 350°F oven until warmed through. You can also reheat individual portions in the microwave.
Pioneer Woman Chicken Enchiladas Nutrition Facts
- Calories: 470kcal
- Carbohydrates: 35g
- Protein: 30g
- Fat: 23g
- Saturated Fat: 10g
- Sodium: 1400mg
- Fiber: 6g
- Sugar: 8g
Nutrition information is estimated per serving of 2 enchiladas and may vary based on specific ingredients used.
FAQs
Can I use flour tortillas instead of corn?
Yes, you can, but the texture will be different. Flour tortillas will result in a much softer, almost doughy enchilada. Corn tortillas are traditional and hold up better to the sauce, providing a more distinct texture.
Can I make these ahead of time?
Yes, this is a great make-ahead meal. You can assemble the entire casserole, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time since it’s starting from cold.
Why did my enchiladas turn out soggy?
This can happen if you let the tortillas soak in the sauce for too long during the assembly step. A quick dip to coat them is all you need. Also, using a good quality, thick corn tortilla can help prevent sogginess.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Bacon Ranch Casserole Recipe
- Pioneer Woman Chicken Fettuccine Alfredo Recipe
- Pioneer Woman Chicken Ala King
Pioneer Woman Chicken Enchiladas Recipe
Description
Classic, cheesy, and comforting chicken enchiladas made with seasoned shredded chicken and caramelized onions, all smothered in sauce and baked to bubbly perfection.
Ingredients
Instructions
- Preheat oven to 350°F. Warm the corn tortillas over a gas flame or in a skillet.
- Season and cook the chicken breasts in oil until done; cool and shred.
- In the same skillet, sauté the onions until caramelized. Warm the enchilada sauce in the skillet.
- Pour 2 cups of sauce into a 9×13-inch dish.
- Dip each tortilla in the warm sauce, then fill with cheese, chicken, and onions.
- Roll up tightly and place seam-side down in the dish.
- Top with the remaining sauce and cheese. Bake for 30 minutes until bubbly.
- Let rest for 15 minutes before topping and serving.
Notes
- u003cliu003eWarming the corn tortillas before rolling is essential to prevent them from cracking.u003c/liu003eu003cliu003eUsing a rotisserie chicken is a great time-saving shortcut.u003c/liu003eu003cliu003eLetting the enchiladas rest after baking helps them set up for easier serving.u003c/liu003eu003cliu003eThis recipe is perfect for making ahead and baking when you’re ready to eat.u003c/liu003e
