Description
Mexican comfort meets hearty home cooking in this Pioneer Woman Chicken Enchilada Casserole. Layers of tender chicken, zesty sauce, and melted cheese create a delicious one-dish meal that brings warmth and flavor to your family table.
Ingredients
Scale
Protein Ingredients:
- 2 ½ cups cooked, shredded chicken
- 3 4-ounces (113 grams) cans of whole green chiles, diced
Dairy and Sauce Ingredients:
- 2 ½ cups grated Monterey Jack cheese
- 1 cup sour cream
- ½ cup heavy cream
- 2 tablespoons butter
- 2 tablespoons flour
Base and Supplementary Ingredients:
- 12 whole corn tortillas
- 3 tablespoons canola oil
- 1 large onion, diced
- 1 whole jalapeño, seeded and finely diced
- 2 cups reserved broth from chicken
- 1 teaspoon paprika
- Salt and pepper, to taste
- ¼ cup chopped cilantro
- Picante sauce (optional, for serving)
Instructions
- Warm 2 tablespoons (30 milliliters) of canola oil in a small skillet over medium-high heat. Gently fry the tortillas for approximately 20 seconds on each side to soften them, ensuring they remain pliable without becoming crisp. Transfer the tortillas onto a clean kitchen towel or paper towels to absorb excess oil.
- In a separate skillet, heat the remaining 1 tablespoon (15 milliliters) of canola oil over medium heat. Add finely chopped onion and diced jalapeño, sautéing for one minute to initiate the cooking process. Incorporate shredded chicken, half of the green chiles, and 1/2 teaspoon (2.5 grams) of paprika, stirring to combine thoroughly.
- Pour 1/2 cup (120 milliliters) of chicken broth and heavy cream into the skillet, stirring until the mixture bubbles and becomes heated through. Remove from heat and set aside.
- Melt butter in a large skillet over medium heat. Gradually sprinkle flour into the melted butter, whisking continuously for one minute to create a smooth roux. Slowly pour in the remaining 1 1/2 cups (360 milliliters) of chicken broth, continuing to whisk until the sauce thickens and becomes smooth.
- Fold in the remaining green chiles and 1/2 teaspoon (2.5 grams) of paprika, ensuring even distribution throughout the sauce.
- Reduce heat to low, then gently stir in sour cream and 1 1/2 cups (340 grams) of shredded cheese until completely melted and integrated. Taste and adjust seasonings with salt and black pepper as needed.
- For assembly, distribute the chicken mixture evenly across each softened tortilla. Sprinkle a portion of the remaining 1 cup (227 grams) of cheese over the filling, then carefully roll up each tortilla. Position the rolled enchiladas seam-side down in a 9-by-13-inch (23-by-33-centimeter) baking dish.
- Evenly pour the prepared cheese sauce over the rolled enchiladas, ensuring complete coverage. Optional: Add an extra layer of shredded cheese on top. Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the surface turns golden and the edges become bubbly. Before serving, generously garnish with freshly chopped cilantro.
Notes
- Get ready with high-quality ingredients before starting the cooking process. Prep work makes the entire recipe smooth and enjoyable.
- Chicken preparation sets the foundation for delicious enchiladas. Select tender meat that shreds easily and remains moist during baking.
- Green chile sauce requires careful attention to develop rich, authentic flavors. Homemade sauce always tastes better than store-bought versions.
- Corn tortillas provide authentic texture and traditional Mexican taste. Selecting the right tortilla makes a significant difference in your final dish.
- Frying tortillas quickly prevents soggy edges and enhances overall recipe quality. Hot oil transforms ordinary tortillas into delectable wrappers for your filling.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 560 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 100 mg