Pioneer Woman Chicken Enchilada Casserole Recipe
The Pioneer Woman Chicken Enchilada Casserole Recipe is warm, cheesy and full of comfort. It is perfect for busy nights. This dish uses simple pantry foods.
Ingredients
- Cooked chicken shredded – 3 cups
- Corn tortillas – 10 small
- Red enchilada sauce – 2 cups
- Cream of chicken soup – 1 can
- Sour cream – ½ cup
- Onion chopped – 1 small
- Garlic minced – 2 cloves
- Olive oil – 1 tablespoon
- Cheddar cheese shredded – 1½ cups
- Monterey Jack cheese shredded – 1 cup
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Cumin – ½ teaspoon
- Chili powder – ½ teaspoon
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish. This helps the casserole release easily after baking.
Cook Onion and Garlic
- Heat olive oil in a skillet. Add onion and garlic. Cook for three minutes. Stir often until soft and fragrant.
Make the Sauce
- Add enchilada sauce, soup and sour cream to the skillet. Stir well. Add salt, pepper, cumin and chili powder. Simmer five minutes.
Add the Chicken
- Add shredded chicken to the sauce. Mix gently. Let it heat through for two minutes. Turn off the heat.
Prepare Tortillas
- Cut tortillas into strips or small pieces. This helps layering. It also soaks sauce better while baking.
Start Layering
- Spread a small amount of sauce in the dish. Add tortilla pieces. Top with chicken mixture. Sprinkle some cheese.
Repeat Layers
- Repeat layers until ingredients finish. End with sauce and lots of cheese on top. Press lightly to even.
Bake the Casserole
- Place dish in the oven. Bake for 30 minutes. The cheese should melt and bubble nicely.
Rest Before Serving
- Remove casserole carefully. Let it rest for five minutes. This helps it set and slice cleanly.
Notes
- Use rotisserie chicken to save time.
- Warm tortillas before cutting for easy handling.
- Add green chilies for extra flavor.
- Use fresh cheese for better melt.
- Let it rest before cutting.