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Pioneer Woman Green Chile Chicken Enchiladas

Pioneer Woman Green Chile Chicken Enchiladas - recipe card
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Tender shredded chicken wrapped in soft corn tortillas, smothered in a creamy, tangy green chile sauce and topped with melty Monterey Jack cheese. These enchiladas are hearty, comforting, and perfect for a weeknight family dinner, with a slight smoky kick from roasted green chiles.

Ingredients

Scale
  • 12 (6-inch) corn tortillas
  • 2 cups cooked shredded chicken breast (about 1 lb or 2 large breasts)
  • 1 (4-oz) can diced green chiles, drained
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 cup finely diced yellow onion
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 (10-oz) can green chile enchilada sauce (or 1 1/4 cups homemade)
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup heavy cream
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • Fresh cilantro for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with nonstick cooking spray or lightly grease with oil to prevent sticking.
  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to brown the garlic.
  3. Lower the heat to medium-low. Add the drained green chiles, ground cumin, kosher salt, and black pepper. Stir and cook for 1 minute to bloom the spices.
  4. Pour in the green chile enchilada sauce and chicken broth. Bring to a gentle simmer over medium heat, then reduce to low and let cook for 5 minutes, allowing the flavors to meld. Stir in the heavy cream and sour cream until fully incorporated. The sauce should be smooth and slightly thickened. Taste and adjust seasoning if needed.
  5. In a medium bowl, combine the shredded chicken with 1/2 cup of the green chile sauce. Stir to coat the chicken well, ensuring it is evenly seasoned.
  6. Warm the corn tortillas in the microwave for 30-45 seconds, wrapped in a damp paper towel, until pliable. This prevents them from cracking when rolling. Alternatively, you can steam them in a dry skillet for a few seconds per side.
  7. Spread a thin layer of the remaining green chile sauce on the bottom of the prepared baking dish—about 1/4 cup—just enough to lightly cover the bottom.
  8. To assemble: Take one warm tortilla, place about 2-3 tablespoons of the chicken mixture in the center. Sprinkle a little shredded Monterey Jack cheese (about 1 tablespoon) over the chicken. Roll the tortilla tightly around the filling and place seam-side down in the baking dish. Repeat with the remaining tortillas, arranging them snugly side by side.
  9. Pour the remaining green chile sauce over the rolled enchiladas, spreading it evenly to cover all the tortillas. Use a spatula to ensure the edges are coated so they don’t dry out.
  10. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top, covering the enchiladas completely.
  11. Bake on the middle rack, uncovered, for 25-30 minutes, until the cheese is melted and golden brown on the edges and the sauce is bubbling. If you prefer a more browned top, you can broil for 1-2 minutes at the end, but watch closely to prevent burning.
  12. Remove from the oven and let rest for 5 minutes before serving. This allows the enchiladas to set and makes them easier to serve.
  13. Garnish with fresh chopped cilantro if desired. Serve hot, with extra sauce, sour cream, or sliced avocado on the side.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing: Assemble the enchiladas in a freezer-safe dish, but do not bake. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking. To reheat: Bake individual portions in a 350°F (175°C) oven for 10-15 minutes, or microwave for 2-3 minutes until hot through. If reheating from frozen, bake directly at 375°F (190°C) for 40-45 minutes.

Nutrition

Keywords: green chile chicken enchiladas, chicken enchiladas, green chile sauce, Pioneer Woman style, Mexican-American, baked enchiladas, weeknight dinner, comfort food, shredded chicken, Monterey Jack

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