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Pioneer Woman Chicken Enchiladas

Pioneer Woman Chicken Enchiladas - recipe card
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These hearty chicken enchiladas feature tender shredded chicken wrapped in soft corn tortillas, smothered in a rich, slightly smoky red enchilada sauce, and blanketed with melted cheddar and Monterey Jack cheeses. The filling is creamy and seasoned with cumin and chili powder, while the top gets bubbly golden spots in the oven for a satisfying contrast of textures.

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded (about 12 oz / 340 g)
  • 1 cup full-fat sour cream
  • 2 cups shredded Monterey Jack cheese, divided (8 oz / 225 g)
  • 1 cup shredded sharp cheddar cheese, divided (4 oz / 115 g)
  • 1/2 cup yellow onion, finely diced (about 1 small onion)
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 can (10 oz / 283 g) red enchilada sauce
  • 8 corn tortillas (6-inch / 15 cm)
  • 2 tbsp fresh cilantro, chopped (for garnish, optional)
  • 1 lime, cut into wedges (for serving, optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with cooking spray or butter to prevent sticking.
  2. In a medium skillet over medium heat, warm the olive oil until it shimmers. Add the diced onion and cook, stirring occasionally, for 3-4 minutes until translucent and fragrant. Remove from heat and let cool slightly.
  3. In a large bowl, combine the shredded chicken, sautéed onion, sour cream, 1 cup of the Monterey Jack, 1/2 cup of the cheddar, cumin, chili powder, garlic powder, salt, and black pepper. Stir until fully incorporated; the mixture should be creamy and well-seasoned.
  4. Warm the corn tortillas to make them pliable. Stack them between damp paper towels and microwave for 30-45 seconds, or heat individually in a dry skillet over medium-high heat for 15 seconds per side, until soft and flexible. This prevents cracking when rolling.
  5. Spread a thin layer (about 1/4 cup) of the enchilada sauce over the bottom of the prepared baking dish, just enough to coat it lightly.
  6. Place a tortilla on a clean work surface. Spoon about 1/4 cup of the chicken filling down the center of the tortilla. Roll it up tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling, arranging them snugly in a single layer.
  7. Pour the remaining enchilada sauce over the rolled tortillas, using a spatula to spread it evenly so all surfaces are covered. Make sure the sauce seeps into the edges for moist, flavorful enchiladas.
  8. Sprinkle the remaining 1 cup of Monterey Jack and 1/2 cup of cheddar evenly over the top, covering the tortillas completely.
  9. Bake uncovered for 25-30 minutes, or until the sauce is bubbling around the edges and the cheese is melted and lightly golden. If you want a deeper golden top, switch to broil for the last 1-2 minutes, watching carefully to avoid burning.
  10. Remove from the oven and let rest for 5 minutes before serving. This allows the enchiladas to set and makes them easier to portion.
  11. Garnish with fresh cilantro and serve with lime wedges on the side, if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a preheated 350°F (175°C) oven for 10-15 minutes, or microwave on high for 1-2 minutes until hot. The enchiladas can be assembled (without baking) and frozen for up to 2 months. Thaw overnight in the refrigerator before baking; add 5-10 minutes to the baking time if baking from chilled.

Nutrition

Keywords: chicken enchiladas, enchilada recipe, Pioneer Woman, red sauce enchiladas, shredded chicken, comfort food, family dinner, Mexican casserole, baked enchiladas, weeknight dinner, Tex-Mex

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-enchiladas-recipe/