Pioneer Woman Green Chile Chicken Enchilada Casserole

Pioneer Woman Green Chile Chicken Enchilada Casserole comes with layers of mild green chiles, creamy sour cream, soft corn tortillas, gooey melted cheese, and tender shredded chicken. It has a mildly heated texture that is rich, cheesy, and incredibly soft. This dish gets its name from its Southwestern origins, and its distinctive flavor comes from the green chilies.

Ingredients:

• Use 3 cups shredded cooked chicken.
• Pour in 2 cups green enchilada sauce.
• Stir 1 cup sour cream until smooth.
• Grate 2 cups sharp cheddar cheese.
• Grab 12 corn tortillas and cut them.
• Add 1 can (4 oz) diced green chiles.
• Sprinkle 1 teaspoon garlic powder evenly.
• Toss 1 teaspoon cumin for warm spice.
• Chop ½ cup fresh cilantro finely.
• Drizzle 2 tablespoons olive oil inside pan.

How To Make Pioneer Woman Green Chile Chicken Enchilada Casserole

1. Grease a baking dish and preheat the oven to 375°F.
2. In a skillet, warm the olive oil over medium heat.
3. Add the diced green chiles and sauté until aromatic, about 2 minutes.
4. Add cumin, garlic powder, and shredded chicken to the pan.
5. After three minutes of stirring, add the green enchilada sauce.
6. Allow the flavors to gently merge by simmering the mixture for five minutes.
7. Combine half of the cheddar cheese and sour cream in a bowl.
8. As the sauce simmers, cut the corn tortillas in quarters.
9. Cover the bottom of the baking dish with a thin layer of sauce.
10. Carefully layer the tortillas, chicken mixture, and sour cream mixture.
11. Continue layering until all of the ingredients have been utilized.
12. Sprinkle fresh cilantro on top and add the remaining cheddar cheese.
13. Bake, uncovered, until the cheese bubbles and melts, about 25 minutes.
14. Serve it warm and gooey after letting it cool for ten minutes.

Pioneer Woman Green Chile Chicken Enchilada Casserole Recipe Tips:

• Variation of Creamy White Sauce. For a rich, velvety finish, use homemade white sauce instead of green enchilada sauce. To produce a light roux, first melt the butter in a skillet and then whisk in the flour. Stir in sour cream and green chilies after adding milk gradually and simmering until thickened. For a smooth, decadent dish, layer this sauce over corn tortillas and shredded chicken. The flavors blend to create a warm, inviting dish that is ideal for cold evenings. Before baking till golden, sprinkle a large amount of cheddar and cilantro on top.
• Black Bean & Corn Vegetarian Swap. For a flavorful, meatless substitute, use black beans and corn instead of chicken. Use washed and well-drained black beans and canned or fresh corn. For added flavor, sauté both with cumin, garlic powder, and olive oil. Combine them with diced green chilies and green enchilada sauce. Sandwich sour cream and cheddar cheese between corn tortillas. Bake as directed until bubbly and golden. Without the meat, this version is nevertheless filling, robust, and bursting with southwest flavor.
• Upgrade to the Three-Cheese Mexican Blend. For a richer, gooier finish, try a three-cheese Mexican blend instead of just plain cheddar. Add equal parts of Monterey Jack, Pepper Jack, and shredded cheddar cheeses. Sprinkle the remaining half on top after mixing half into the sour cream layer. The cheeses melt to create a flexible, mouthwatering topping with strong, faintly spicy flavors. This blend enhances each layer by striking a balance between crisp and creamy flavors. Before serving, garnish with fresh cilantro and perhaps a squeeze of lime.

How To Store & Reheat Leftovers?

📦In The Fridge: Cover leftovers tightly with foil or plastic wrap. Refrigerate them for up to 4 days safely.

❄️ In The Freezer: Wrap the cooled casserole tightly in plastic and foil. Freeze for up to 3 months without worry.

🔥 To Reheat: Bake covered at 350°F for 20 minutes. Uncover and heat 10 more minutes until hot and bubbly.

Pioneer Woman Green Chile Chicken Enchilada Casserole Recipe Nutrition Facts

Shredded cooked chicken provides 72g protein and 16g fat per 3 cups.
Green enchilada sauce delivers 16g carbohydrates and 800mg sodium per 2 cups.
Sour cream adds 46g fat and 8g protein per 1 cup.
Sharp cheddar cheese contributes 56g fat and 48g protein per 2 cups.
Corn tortillas supply 96g carbohydrates and 12g fiber per 12 pieces.
Diced green chiles offer 8g Vitamin C and 4g fiber per 4 oz can.
Garlic powder holds 2g fiber and antioxidants per teaspoon.
Ground cumin provides 8% daily iron and anti-inflammatory benefits per teaspoon.
Fresh cilantro delivers 6g Vitamin A and antioxidants per ½ cup.
Olive oil contains 28g heart-healthy fats and 240 calories per 2 tablespoons.

Try More Recipes:

• Pioneer Woman Cabbage Casserole
• Pioneer Woman Chicken Noodle Casserole
• Pioneer Woman Chicken Biscuit Casserole
• Pioneer Woman French Bread Casserole

Pioneer Woman Green Chile Chicken Enchilada Casserole

Author: Dhouha Bakhouch Cooking Method:Sautéing and baking Cuisine:American Uk Mexican Courses:Recipes

Difficulty:BeginnerPrep time: 30 minutesCook time: 20 minutesRest time: 10 minutesTotal time:1 hour Cooking Temp:100 CServings:6 people servingsEstimated Cost: $Calories: per Serving: About 420 calories kcal Best Season:Available

Description

Pioneer Woman Green Chile Chicken Enchilada Casserole comes with layers of mild green chiles, creamy sour cream, soft corn tortillas, gooey melted cheese, and tender shredded chicken. It has a mildly heated texture that is rich, cheesy, and incredibly soft. This dish gets its name from its Southwestern origins, and its distinctive flavor comes from the green chilies.

Ingredients

• Use 3 cups shredded cooked chicken.
• Pour in 2 cups green enchilada sauce.
• Stir 1 cup sour cream until smooth.
• Grate 2 cups sharp cheddar cheese.
• Grab 12 corn tortillas and cut them.
• Add 1 can (4 oz) diced green chiles.
  
• Sprinkle 1 teaspoon garlic powder evenly.
• Toss 1 teaspoon cumin for warm spice.
• Chop ½ cup fresh cilantro finely.
• Drizzle 2 tablespoons olive oil inside pan.

Instructions

1. Grease a baking dish and preheat the oven to 375°F.
2. In a skillet, warm the olive oil over medium heat.
3. Add the diced green chiles and sauté until aromatic, about 2 minutes.
4. Add cumin, garlic powder, and shredded chicken to the pan.
5. After three minutes of stirring, add the green enchilada sauce.
6. Allow the flavors to gently merge by simmering the mixture for five minutes.
7. Combine half of the cheddar cheese and sour cream in a bowl.
8. As the sauce simmers, cut the corn tortillas in quarters.
9. Cover the bottom of the baking dish with a thin layer of sauce.
10. Carefully layer the tortillas, chicken mixture, and sour cream mixture.
11. Continue layering until all of the ingredients have been utilized.
12. Sprinkle fresh cilantro on top and add the remaining cheddar cheese.
13. Bake, uncovered, until the cheese bubbles and melts, about 25 minutes.
14. Serve it warm and gooey after letting it cool for ten minutes.

Keywords:Pioneer Woman Green Chile Chicken Enchilada Casserole