Pioneer Woman Chicken Enchilada Casserole

Pioneer Woman chicken enchilada casserole takes 1 hour 15 minutes and shredded chicken, green enchilada sauce and monterey jack to make a bubbly layered Tex-Mex dinner. It's an easy casserole recipe for cozy weeknight dinners, potlucks or feeding a crowd, and it's make-ahead friendly.

Reserve half a cup of the enchilada sauce and spread it in the bottom of the dish before layering anything. Skip it and the corn tortillas stick and scorch on the bottom instead of softening into tender layers.

Stirring the sour cream in after the heat is off keeps the chicken filling creamy instead of curdled. Stacking three layers of overlapping tortilla halves also gives you clean, sliceable squares, so it serves more like lasagna than a runny enchilada pan.

Pioneer Woman Chicken Enchilada Casserole

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Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

8

servings

Prep time

40

minutes

Cooking time

35

minutes

Calories

494

kcal

Corn tortillas soften between layers of creamy green chile chicken and melted monterey jack. Baked until golden and bubbling, it rests before slicing so the squares hold together on the plate.

Ingredients

• 2 tbsp. canola oil
  

• 3 garlic cloves, finely chopped
  

• 1 jalapeño pepper, seeded and finely chopped
  

• 1 large onion, diced
  

• 3 c. shredded cooked chicken
  

• 2 (4-ounce) cans diced green chiles
  

• 1/2 tsp. paprika
  

• Kosher salt, to taste
  

• Black pepper, to taste
  

• 3 (10-ounce) cans green enchilada sauce
  

• 2/3 c. sour cream
  

• 18 corn tortillas, cut in half
  

• 3 c. grated monterey jack cheese (about 12 oz.)
  

• Fresh cilantro, chopped, for serving
  

Directions

• Preheat the oven: Preheat the oven to 350°F. That way it's fully hot by the time the casserole is assembled.
• Sauté the aromatics: Heat 2 tablespoons canola oil in a large skillet over medium heat, then add 3 chopped garlic cloves, 1 seeded jalapeño and 1 diced onion. Sauté for about 3 minutes until softened.
• Build the filling: Stir in 3 cups shredded cooked chicken, 2 cans diced green chiles, 1/2 teaspoon paprika and a pinch each of salt and pepper. Set aside 1/2 cup of the enchilada sauce, then pour in the rest and cook for 1 to 2 minutes until warmed through.
• Add the sour cream: Turn off the heat and stir in 2/3 cup sour cream. Waiting until the pan is off the burner keeps the filling smooth and creamy.
• Layer the casserole: Spread the reserved 1/2 cup enchilada sauce in the bottom of a 9x13-inch baking dish. Cover it with 12 tortilla halves, overlapping as needed, then add one-third of the chicken mixture and 1 cup of the monterey jack.
• Repeat the layers: Repeat to make 2 more layers of tortillas, chicken mixture and cheese. You should end up with 3 layers in total, with cheese on top.
• Bake the casserole: Bake for 30 to 35 minutes until bubbling and golden brown. It's ready when the edges sizzle and the cheese on top has browned in spots.
• Rest and serve: Let the casserole rest for 10 minutes so the layers set up. Then sprinkle generously with chopped fresh cilantro before serving.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Lodge 10.25-inch cast iron skillet, OXO 4-sided box grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use flour tortillas instead of corn?

You can, but they turn softer and a bit pasty once baked, since flour tortillas absorb more sauce than corn. Corn tortillas give you cleaner layers and a more traditional flavor, so I'd stick with them if you can.

Can I use rotisserie chicken?

Yes, a store-bought rotisserie chicken is a great shortcut here. Pull the meat off, shred it and measure out 3 cups, which usually comes from about one small bird.

How do I make it less spicy or spicier?

For less heat, leave the seeds out of the jalapeño, which the recipe already does, or skip the pepper entirely. For more, add sliced jalapeños or a splash of hot sauce on top when serving.

What can I serve with chicken enchilada casserole?

Chopped cilantro, diced tomato, avocado and a squeeze of lime all work well on top. A simple green salad or a side of rice and beans rounds it out for a full dinner.

Why is my casserole watery?

The most common cause is skipping the rest time, because slicing right out of the oven lets the sauce run. Give it the full 10 minutes so the layers set up and hold together.