Pioneer Woman Chicken Enchiladas

Pioneer Woman chicken enchiladas turn shredded chicken, corn tortillas and a cheddar jack blend into a saucy, bubbly casserole in 1 hour 10 minutes. It's an easy Tex-Mex weeknight dinner for Cinco de Mayo, family dinner or potluck night, and it's a make-ahead friendly crowd pleaser.

Toast each corn tortilla over the burner for about 30 seconds per side before you fill it, because that light char keeps it firm. Skip it and the tortillas soak up the sauce and turn mushy in the pan.

Rubbing the chicken with cumin and chili powder before searing it seasons the filling from the inside, so you don't need a long simmer. Caramelizing the onions in the same skillet also adds a deep, sweet layer that a handful of raw onion can't give you.

Pioneer Woman Chicken Enchiladas

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Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

549

kcal

Corn tortillas wrap shredded spiced chicken, melty cheese and golden onions, then bake under a blanket of green enchilada sauce. Once they rest, the sauce thickens and the tops turn bubbly with lightly crisped edges.

Ingredients

• 16 whole corn tortillas
  

• 2 whole boneless, skinless chicken breasts
  

• Cumin, for sprinkling
  

• Chili powder, for sprinkling
  

• 1/4 c. vegetable oil
  

• 1 whole large onion, diced
  

• 3 (15-ounce) cans green enchilada sauce, or use red if preferred!
  

• 3 c. grated cheddar/jack cheese, more if needed
  

• Sour cream, for serving
  

• Diced tomato, for serving
  

• Chopped cilantro, for serving
  

Directions

• Preheat and toast tortillas: Preheat the oven to 350°F. Then hold the 16 corn tortillas one at a time over a stovetop burner on medium heat for about 30 seconds per side, and set them aside.
• Season and cook chicken: Sprinkle both sides of the 2 chicken breasts with cumin and chili powder, then heat 1/4 cup vegetable oil in a skillet over medium heat. Cook the chicken for 4 to 5 minutes per side until the juices run clear, then cool it on a plate and shred it finely with a fork.
• Caramelize the onions: Add the diced onion to the same skillet and cook for 4 to 5 minutes until deep golden brown. Move it to a plate, then pour in the 3 cans of enchilada sauce and drop the heat to low to warm it through.
• Prep the baking dish: Pour 2 cups of the warm sauce into a 9-by-13-inch casserole dish. That thin layer keeps the bottom of the enchiladas from sticking.
• Fill and roll: Dip a tortilla into the sauce and lay it on a sheet pan or plate, then sprinkle cheese down the middle with some chicken and caramelized onions. Roll it up tightly and place it seam-side down in the dish, then repeat with the remaining tortillas.
• Top and bake: Pour the rest of the sauce over the enchiladas and sprinkle on the remaining cheese, then finish with a little more chili powder. Bake for 30 minutes until hot and bubbly.
• Rest and serve: Let the pan sit for 15 to 20 minutes after it comes out of the oven so the sauce can set. Then serve 2 enchiladas per plate with sour cream, diced tomato and chopped cilantro.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Lodge 10.25-inch cast iron skillet, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use red enchilada sauce instead of green?

Yes, the original recipe says red works just as well if you prefer it. Red sauce tends to taste earthier and a bit deeper, so use the same amount and bake exactly the same way.

How long do leftover chicken enchiladas keep?

Cover the pan or move the enchiladas to an airtight container, and they keep in the fridge for about 3 days. Reheat them covered in a 350°F oven until hot in the middle, since the microwave can make the tortillas rubbery.

Can I use rotisserie chicken instead of cooking the breasts?

Shredded rotisserie chicken saves you the searing step, so it's a fair shortcut on a busy night. You'll lose the cumin and chili powder crust on the meat, so add a pinch of each straight into the filling.

What can I use if I don't have a gas stove for toasting tortillas?

Warm each tortilla in a dry skillet over medium heat for about 30 seconds per side. A thin film of oil in the pan also works, and either way the tortillas become pliable enough to roll without cracking.

What's the most common mistake with chicken enchiladas?

Skipping the 15 to 20 minute rest is the big one, because the sauce is still loose right out of the oven. Waiting lets it thicken, so the enchiladas hold their shape when you lift them onto the plate.