Hamdi Saidani This Pioneer Woman Green Chile Chicken Enchiladas recipe is a cheesy and creamy casserole, which is made with green chile enchilada sauce and Monterey Jack cheese. It’s the perfect weeknight dinner, ready in about 2 hours.
Pioneer Woman Green Chile Chicken Enchiladas Ingredients
- 4 skinless, boneless chicken breast halves
- garlic salt to taste
- 18 (6 inch) corn tortillas, torn in half
- 1 (28 ounce) can green chile enchilada sauce
- 1 (16 ounce) package shredded Monterey Jack cheese
- 1 (8 ounce) container reduced fat sour cream
How To Make Pioneer Woman Green Chile Chicken Enchiladas
- Bake the chicken: Preheat the oven to 350°F (175°C). Lightly grease a medium baking dish. Season the chicken breasts with garlic salt and arrange them in the dish. Bake for about 45 minutes, or until the chicken is cooked through and no longer pink inside.
- Shred chicken and char tortillas: Once the chicken has cooled slightly, use two forks to shred the meat and set it aside. Using metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
- Assemble the first layer: Pour about ½ inch of the green chile enchilada sauce into the bottom of a medium baking dish. Arrange 6 tortilla halves in a single layer on top of the sauce. Sprinkle with half of the shredded chicken, one-third of the cheese, half of the sour cream, and one-third of the remaining enchilada sauce.
- Assemble the second layer: Repeat the layers with another 6 tortilla halves, the remaining chicken, another third of the cheese, the rest of the sour cream, and another third of the enchilada sauce.
- Add the final layer and bake: Coat the remaining 6 tortilla halves with some of the remaining enchilada sauce and arrange them on top. Sprinkle with the remaining cheese and pour any leftover sauce over the casserole. Cover the dish and bake for 45 minutes. Let it cool slightly before serving.
Recipe Tips
- How to get a shortcut for the chicken? To save time, you can use about 4 cups of shredded meat from a store-bought rotisserie chicken instead of baking your own.
- How to prevent corn tortillas from breaking? The recipe’s method of charring the tortillas over an open flame not only adds flavor but also makes them more pliable and less likely to break. If you don’t have a gas stove, you can warm them in a dry skillet or microwave them briefly.
- Can I make this spicier? This dish is typically mild. To add some heat, you can add a layer of diced jalapeños with the chicken or mix a dash of your favorite hot sauce into the sour cream.
- Can I make this ahead of time? Yes, you can assemble the entire casserole, cover it tightly, and store it in the refrigerator for up to a day before baking. You may need to add 10-15 minutes to the baking time.
What To Serve With Green Chile Chicken Enchiladas
This hearty casserole 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
- Guacamole and salsa with tortilla chips
How To Store Green Chile Chicken Enchiladas
- Refrigerate: Store leftovers in an airtight container or tightly covered in the refrigerator for up to 4 days.
- Freeze: You can freeze the baked casserole. Let it cool completely, then cover it tightly with plastic wrap and foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Green Chile Chicken Enchiladas Nutrition Facts
- Serving Size: 1 serving (1/8th of casserole)
- Calories: 550 kcal
- Fat: 30g
- Carbohydrates: 30g
- Protein: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is this a layered casserole instead of rolled enchiladas?
This is a stacked or u0022lazyu0022 enchilada casserole. It delivers all the same flavors as traditional rolled enchiladas but is much quicker and easier to assemble, making it perfect for a weeknight family dinner.
Can I use flour tortillas instead of corn?
You can, but the texture will be different. Corn tortillas are traditional for enchiladas and hold up better in the sauce, becoming soft but not mushy. Flour tortillas will have a much softer, doughier texture.
What’s the best way to shred chicken?
The easiest method is to use two forks to pull the meat apart. For an even faster method, you can place the warm, cooked chicken breasts in the bowl of a stand mixer and use the paddle attachment to shred them in seconds.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Cacciatore Slow Cooker Recipe
- Pioneer Woman Chicken and Wild Rice Casserole Recipe
- Pioneer Woman Chicken and Rice Soup Recipe
Pioneer Woman Green Chile Chicken Enchiladas Recipe
Description
A quick and easy layered enchilada casserole with tender chicken, corn tortillas, and a creamy, cheesy green chile sauce.
Ingredients
Instructions
- Bake seasoned chicken breasts at 350°F for 45 minutes until cooked through; shred meat.
- Char tortilla halves over a gas flame until pliable.
- In a baking dish, layer sauce, 6 tortillas, half the chicken, ⅓ cheese, half the sour cream, and ⅓ sauce.
- Repeat the layers with 6 more tortillas and the remaining chicken, sour cream, and another third of the cheese and sauce.
- Top with the final 6 tortillas (coated in sauce) and the remaining cheese.
- Cover and bake at 350°F for 45 minutes until bubbly.
- Let rest for a few minutes before serving.
Notes
- u003cliu003eUsing a rotisserie chicken is a great time-saver for this recipe.u003c/liu003eu003cliu003eCharring the tortillas adds a nice smoky flavor and makes them more flexible for layering.u003c/liu003eu003cliu003eThis casserole is perfect for making ahead; simply assemble, refrigerate, and bake when ready.u003c/liu003eu003cliu003eDon’t be shy with the toppings; avocado, cilantro, and extra sour cream elevate the dish.u003c/liu003e
