Hamdi Saidani This Pioneer Woman Chicken Enchiladas with White Sauce is a creamy and cheesy recipe, which is made with cream cheese and green chilies. It’s the ultimate comfort food recipe, ready in about an hour.
Pioneer Woman Chicken Enchiladas with White Sauce Ingredients
- 2 Tablespoons olive oil
- 1 white onion, diced
- 2 cloves garlic, diced
- 1 (10 ounce) can Rotel mild diced tomatoes and green chilies
- 2 (4 ounce) cans diced green chilies
- 1 teaspoon salt & pepper
- 8 ounces cream cheese
- 2 cups shredded or cubed cooked chicken
- 2 cups heavy cream
- 2 teaspoons chicken bouillon paste or 2 bouillon cubes
- 12 tortillas, corn, or flour
- 4 cups shredded Monterey jack cheese
How To Make Pioneer Woman Chicken Enchiladas with White Sauce
- Prep Oven and Sauté Aromatics: Preheat your oven to 350°F. Grease a 9×13-inch baking dish. In a pan over medium heat, add the olive oil, onion, and garlic and cook until soft and fragrant.
- Make the Chicken Filling: Add the Rotel, diced green chilies, cooked chicken, and salt & pepper to the pan. Stir to combine. Add the cream cheese in cubes and stir until it has completely melted into the mixture. Reduce the heat and let the filling simmer for 10 minutes.
- Make the White Sauce: In a separate small pan over medium heat, gently heat the heavy cream. Stir in the chicken bouillon until it has completely dissolved.
- Assemble the Enchiladas: Dip each tortilla briefly into the warm cream sauce to soften it. Spoon a portion of the chicken filling and a sprinkle of Monterey Jack cheese down the center of the tortilla, then roll it up tightly. Place the rolled enchilada seam-side down in the prepared baking dish. Repeat with all the tortillas.
- Top and Bake: Pour any remaining cream sauce over the top of the enchiladas. Sprinkle the rest of the grated cheese evenly over everything. Bake for 30 minutes, until the sauce is bubbly and the cheese is melted and golden. Let it rest for a few minutes before serving.
Recipe Tips
- How to get a smooth, creamy filling? The key is to use very soft, room-temperature cream cheese. Cutting it into cubes helps it melt quickly and evenly into the chicken mixture without lumps.
- Can I use a different chicken? A store-bought rotisserie chicken is a fantastic time-saver for this recipe. Simply shred the meat and you’re ready to go.
- How to prevent tortillas from tearing? The quick dip in the warm cream sauce is the secret. It makes the tortillas pliable and easy to roll without cracking. Don’t let them soak, or they will become too soft.
- Can I adjust the spice level? Yes. The heat comes from the Rotel and green chilies. For a milder version, be sure to use “mild” varieties of both. For more heat, you can use “hot” Rotel or add a pinch of cayenne pepper to the chicken filling.
What To Serve With White Chicken Enchiladas
This rich and creamy dish is a meal in itself, but it pairs wonderfully with classic Tex-Mex sides:
- Mexican rice or cilantro-lime rice
- Refried beans or black beans
- A simple corn salad or a light green salad
How To Store White Chicken Enchiladas
- Refrigerate: Cover the cooled casserole dish with foil or transfer leftovers to an airtight container. They will keep in the refrigerator for up to 4 days.
- Freeze: This is a great freezer meal. You can assemble the entire casserole, cover it tightly in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed (you may need to add 10-15 minutes to the baking time).
Pioneer Woman White Chicken Enchiladas Nutrition Facts
- Calories: 600-700 kcal
- Fat: 45g
- Carbohydrates: 20g
- Protein: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this ahead of time?
Yes, this is a perfect make-ahead meal. You can fully assemble the casserole, cover it, and store it in the refrigerator for up to a day before you plan to bake it.
Corn or flour tortillas?
Both work well! Flour tortillas will give you a softer, more classic enchilada texture. Corn tortillas will provide a more traditional corn flavor and can hold up nicely in the sauce.
Can I add beans to the filling?
Absolutely. A can of rinsed and drained pinto or black beans would be a delicious and hearty addition to the chicken filling.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken and Dressing Casserole Recipe
- Pioneer Woman Chicken Tortilla Casserole Recipe
- Pioneer Woman Chicken Quesadillas Recipe
Pioneer Woman Chicken Enchiladas with White Sauce Recipe
Description
Tender shredded chicken in a creamy green chile and cream cheese filling, rolled in tortillas and smothered in a simple heavy cream sauce and melted Monterey Jack cheese.
Ingredients
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch dish.
- Sauté onion and garlic in olive oil. Stir in Rotel, green chilies, chicken, and salt u0026 pepper.
- Melt in the cream cheese and simmer the filling for 10 minutes.
- In a separate pan, warm the heavy cream with the chicken bouillon to create the white sauce.
- Dip each tortilla in the warm cream sauce, fill with the chicken mixture and a sprinkle of cheese, then roll and place in the baking dish.
- Pour any remaining sauce over the enchiladas and top with the rest of the cheese.
- Bake for 30 minutes until bubbly and golden.
Notes
- u003cliu003eUsing a rotisserie chicken is a great shortcut that saves time and adds a ton of flavor.u003c/liu003eu003cliu003eSoftening the cream cheese before adding it to the filling is key for a smooth, creamy texture.u003c/liu003eu003cliu003eShred your own cheese from a block for the best, gooiest melt.u003c/liu003eu003cliu003eThis is a fantastic make-ahead meal that also freezes very well.u003c/liu003e
Pioneer Woman Chicken Enchiladas with White Sauce Recipe
