Pioneer Woman Green Chile Chicken Enchiladas

Pioneer Woman Green Chile Chicken Enchiladas are creamy, cheesy, and packed with tender shredded chicken and mild green chiles—all wrapped in soft corn tortillas. This easy weeknight recipe delivers cozy, zesty comfort in every bite and comes together with everyday ingredients you probably already have on hand. Whether you’re feeding a crowd or just craving Mexican-inspired comfort food, this casserole-style enchilada dish is a guaranteed hit.

Why You’ll Love This Green Chile Chicken Enchiladas Recipe

• Creamy, cheesy, and crave-worthy with just the right balance of heat and tang.
• Made with simple pantry staples—no special grocery trip needed!
• Perfect for make-ahead meals, freezer-friendly and easy to reheat.
• Family-friendly and satisfying, with bold flavors and melty texture.

Green Chile Chicken Enchiladas Ingredients

• 3 tablespoons canola oil, divided
• 12 whole corn tortillas
• 1 large onion, diced
• 1 jalapeño, seeded and finely diced
• 2½ cups cooked shredded chicken
• 3 (4 oz) cans whole green chiles, diced and divided
• 1 teaspoon paprika, divided
• 2 cups chicken broth, divided
• ½ cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup sour cream
• 2½ cups Monterey Jack cheese, grated and divided (plus more for topping)
• Salt and pepper, to taste
• Chopped cilantro, for garnish
• Picante sauce (optional, for serving)

How to Make Green Chile Chicken Enchiladas

1. Prep the Tortillas: Heat 2 tablespoons of oil in a skillet over medium-high. Lightly fry tortillas one by one for about 20 seconds each to soften (don’t let them crisp). Drain on paper towels.
2. Cook the Chicken Filling: In another skillet, heat the remaining 1 tablespoon of oil. Add onion and jalapeño, sauté for 1 minute. Stir in shredded chicken, half of the green chiles, and ½ teaspoon paprika. Add ½ cup chicken broth and heavy cream. Simmer briefly, then turn off heat.
3. Make the Cheese Sauce: In a clean skillet, melt butter. Whisk in flour and cook for 1 minute. Gradually add remaining broth while whisking. Stir in remaining green chiles, reduce heat, and mix in sour cream. Add 1½ cups cheese and stir until melted. Season with remaining ½ teaspoon paprika, salt, and pepper.
4. Assemble the Enchiladas: Preheat oven to 350°F. Fill each tortilla with chicken mixture and a bit of cheese. Roll and place seam-side down in a greased 9×13-inch dish.
5. Top and Bake: Pour cheese sauce over the rolled enchiladas. Add extra cheese if desired. Bake uncovered for 30 minutes, until bubbling and golden. Let rest 5–10 minutes before serving.
6. Garnish and Serve: Sprinkle with fresh cilantro and serve with optional picante sauce.

Expert Recipe Tips

• Use rotisserie chicken for faster prep and rich flavor.
• Soften tortillas before rolling to prevent cracking.
• Balance the heat by adjusting jalapeño and green chile amounts.
• Make ahead: Assemble enchiladas a day in advance, then bake fresh.
• Let rest before slicing—this helps the sauce thicken and flavors meld.

Recipe Variations

• Vegetarian Swap: Sub beans, zucchini, or mushrooms for chicken.
• Extra-Spicy: Add chipotle peppers or use hot diced green chiles.
• Tex-Mex Twist: Mix in black olives or corn, use cheddar cheese.
• Shortcut Version: Use canned green enchilada sauce instead of homemade.
• Flour Tortilla Option: For a softer bite, use 10-inch flour tortillas.

Storage Instructions

• In the Fridge: Store cooled leftovers in an airtight container for up to 4 days.
• In the Freezer: Wrap individual portions or the full dish in foil and freeze up to 3 months. Thaw in the fridge overnight before reheating.

Reheating Instructions

• Oven: Cover and reheat at 350°F for 10–15 minutes.
• Microwave: Heat 1–2 minutes per serving, covered, until warmed through.

FREQUENTLY ASKED QUESTIONS

• Can I make these enchiladas ahead of time?
  Yes! You can prep the filling and sauce up to 2 days in advance or assemble the whole dish and bake later.
• What kind of tortillas work best?
  Corn tortillas hold their shape and give that authentic enchilada texture, but flour tortillas also work well if preferred.
• How do I keep the enchiladas from getting soggy?
  Lightly frying the tortillas helps prevent them from soaking up too much sauce and falling apart.
• Can I freeze these enchiladas?
  Definitely. Assemble, wrap tightly, and freeze. When ready to eat, thaw overnight and reheat as directed.

Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 652
• Total Fat: 37 g
• Saturated Fat: 20 g
• Trans Fat: 0 g
• Cholesterol: 97 mg
• Sodium: 1657 mg
• Potassium: 0 mg (specific value not found)
• Total Carbohydrate: 46 g
• Dietary Fiber: 9 g
• Sugars: 8 g
• Protein: 30 g

Try More Pioneer Woman Recipes:

• Pioneer Woman Chicken Enchiladas Recipe
• Pioneer Woman Chicken Pot Pie
• Pioneer Woman Bourbon Chicken
• Pioneer Woman Fried Chicken Recipe
• Pioneer Woman Chicken Cacciatore Slow Cooker