Pioneer Woman Green Chile Chicken Enchiladas Recipe
This Pioneer Woman Green Chile Chicken Enchiladas Recipe is creamy, cheesy and full of flavor. It is perfect for family dinners.
Ingredients
- 2 cups cooked shredded chicken
- 1 can 400g green chile enchilada sauce
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 small flour tortillas
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon oil
- Salt to taste
- Black pepper to taste
- Fresh cilantro optional, for garnish
Instructions
Cook the Onion and Garlic
- Heat oil in a skillet over medium heat. Add chopped onion and cook until soft. Add garlic and cook for one minute. Stir gently to avoid burning.
Prepare the Filling
- Add shredded chicken to the skillet. Mix well with onion and garlic. Add salt and pepper. Pour half of the green chile sauce. Stir until everything is coated.
Add Creamy Texture
- Turn off heat and mix in sour cream. Stir until smooth and creamy. This step makes the filling rich and flavorful.
Fill the Tortillas
- Take one tortilla and add a spoon of chicken mixture. Sprinkle some cheese. Roll it tightly and place in a greased baking dish. Repeat for all tortillas.
Add Sauce and Cheese
- Pour the remaining green chile sauce over the enchiladas. Spread evenly. Sprinkle the rest of the cheese on top for a cheesy layer.
Bake the Enchiladas
- Preheat oven to 180°C (350°F). Bake for 20–25 minutes. The cheese should melt and bubble. The top should look slightly golden.
Garnish and Serve
- Remove from oven and let cool for a few minutes. Garnish with fresh cilantro if you like. Serve warm and enjoy your meal.
Notes
- Use rotisserie chicken to save time
- Do not overfill tortillas to avoid breaking
- Warm tortillas before rolling for easy handling
- Add jalapeños if you like extra spice
- Use corn tortillas for a more traditional taste