Pioneer Woman white chicken enchiladas roll shredded chicken and Monterey Jack inside fried corn tortillas, then smother everything in a sour cream cheese sauce before baking at 350°F. And Ree Drummond’s recipe serves 6 at around 640 calories in about 1 hour and 15 minutes, since the sauce and filling cook on the stovetop while the oven preheats.
Ree Drummond fries each corn tortilla in oil for just a few seconds before filling, rather than microwaving them soft the way most shortcut recipes suggest. That flash fry creates a thin barrier of fat on the surface, which keeps the tortillas from soaking up the cream sauce and turning to mush during the bake.
The cream sauce is where this recipe lives or dies, because adding the sour cream and cheese to a boiling roux curdles both into a grainy mess. Reduce the heat first, then stir the sour cream in gently so the sauce stays smooth, and let the cheese melt on low without rushing it.
Source: The Pioneer Woman (Ree Drummond)
Pioneer Woman White Chicken Enchiladas
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings45
minutes30
minutes640
kcalShredded chicken simmers with green chiles, heavy cream, and broth on the stovetop while a separate roux-based sauce builds from butter, flour, sour cream, and Monterey Jack. Then corn tortillas flash-fry in oil for seconds before rolling with the chicken and cheese filling. And the cream sauce pours over all 12 enchiladas before 30 minutes at 350°F turns the top bubbly and golden.
Ingredients
- For the tortillas:
2 Tbsp canola oil (for frying)
12 corn tortillas
- For the chicken filling:
1 Tbsp canola oil
1 large onion, diced
1 jalapeño, seeded and finely diced
2 1/2 cups cooked, shredded chicken
Half of the green chiles (from 3 (4-oz) cans, diced, divided)
1/2 tsp paprika
1/2 cup chicken broth (from 2 cups total, divided)
1/2 cup heavy cream
- For the cream sauce:
2 Tbsp butter
2 Tbsp flour
1 1/2 cups chicken broth (remaining)
Remaining half of the green chiles
1 cup sour cream
1 1/2 cups grated Monterey Jack cheese (from 2 1/2 cups total, divided)
1/2 tsp paprika
Salt and pepper, to taste
- For assembly and serving:
1 cup grated Monterey Jack cheese (remaining, plus more for topping)
Cilantro, chopped
Picante sauce (optional)
Directions
- Fry the tortillas: Heat 2 tablespoons of oil in a small skillet over medium-high, then fry each tortilla for no longer than 20 seconds to soften without crisping, and drain on paper towels.
- Start the filling: In a separate skillet, heat 1 tablespoon of oil over medium, then sauté the diced onion and jalapeño for about 1 minute to start softening.
- Build the chicken mixture: Add the shredded chicken, half the green chiles, and 1/2 teaspoon paprika, then stir in 1/2 cup of broth and the heavy cream and let it bubble until hot before turning off the heat.
- Make the roux: In a large skillet, melt the butter and sprinkle in the flour, then whisk together and cook over medium heat for about 1 minute.
. - Add the broth: Pour in the remaining 1 1/2 cups of chicken broth while whisking, then cook until the mixture begins to bubble, about 1 to 2 minutes.
- Finish the sauce: Stir in the remaining green chiles, then reduce the heat and stir in the sour cream, 1 1/2 cups of cheese, and the remaining 1/2 teaspoon paprika until melted and smooth. Season with salt and pepper.
- Preheat the oven: Set it to 350°F while you assemble the enchiladas.
- Fill and roll: Spoon the chicken mixture onto each tortilla, top with cheese from the remaining cup, then roll tightly and place seam-side down in a 13×9 baking dish.
- Pour the sauce: Once all 12 enchiladas are in the dish, pour the cream sauce evenly over the top, then add extra cheese if you want a thicker crust.
- Garnish and serve: Sprinkle generously with chopped cilantro, then serve with picante sauce on the side if you like.
- Bake: Cook at 350°F for 30 minutes until the sauce is bubbly and the edges turn golden.
FAQs
Why does Ree fry the tortillas instead of microwaving them?
The 20-second fry in hot oil coats each tortilla in a thin layer of fat, which acts as a waterproof barrier against the cream sauce. Microwaving softens them just as well, but without that fat layer, the tortillas absorb the sauce during the 30-minute bake and turn to mush.
The fry also adds a subtle toasted corn flavor that microwaving cannot produce. Work quickly and don’t let them crisp, since the goal is pliable tortillas that bend around the filling without cracking.
Can I use flour tortillas instead of corn?
Flour tortillas work and skip the frying step entirely, since they bend without breaking at room temperature. But Ree chooses corn for a reason, because the earthy corn flavor holds up against the rich cream sauce better than the neutral flavor of flour.
If you go with flour, use 8-inch tortillas and expect a softer, chewier texture in the finished dish. The cream sauce soaks into flour tortillas faster, so eat them soon after baking rather than letting them sit.
What can I use instead of Monterey Jack?
Pepper jack adds heat without changing the melt, so it works well if you want more spice alongside the jalapeño and chiles. A mild white cheddar also melts smoothly, though it brings a sharper flavor than the neutral Monterey Jack.
Avoid pre-shredded cheese if possible, because the anti-caking starch makes the cream sauce grainy instead of silky. Grating from a block takes a minute and the difference in the sauce texture is obvious. For another Ree Drummond Tex-Mex recipe that uses a homemade cheese sauce, try the Pioneer Woman crock pot mac and cheese.
Can I make this ahead of time?
Assemble the enchiladas and pour the sauce over them, then cover tightly and refrigerate for up to a day before baking. Add 5 to 10 extra minutes to the bake time, since the cold dish needs longer for the center to heat through.
Do not freeze these enchiladas, because Ree notes the cream sauce separates and turns grainy after freezing. Cook and shred the chicken up to 2 days ahead to split the work, or use store-bought rotisserie chicken to skip that step entirely.
What sides pair well with these enchiladas?
Restaurant-style salsa, guacamole, and homemade tortilla chips are Ree’s suggested spread, since the cool dips balance the rich, hot enchiladas. Black beans or Mexican rice fill out the plate, because both soak up any sauce that pools at the edges.
A fresh corn salad or a simple green salad with lime vinaigrette adds brightness, since the enchiladas are heavy with cream, cheese, and butter. And for another Pioneer Woman chicken dinner that works on a Tex-Mex night, try the Pioneer Woman chicken salad for a lighter lunch the next day with the leftovers.
