Pioneer Woman Chicken Enchilada Casserole Recipe
This Pioneer Woman chicken enchilada casserole is packed with flavor and so easy to layer together.Start by layering hearty corn tortillas, tender shredded chicken, and a creamy, cheesy sauce for a dish that's robust and satisfying.Want a good tip?Gently warming the tortillas beforehand allows them to roll better and absorb the delicious sauce more thoroughly.Another reason I love this recipe is its flexibility—switch out the chicken for beef or even a vegetarian filling with black beans and roasted veggies.
Servings: 6
Ingredients
- 3 tbsp Canola Oil
- 12 Corn Tortillas
- 1 large Onion diced
- 1 Jalapeño seeded and finely diced
- 2 1/2 cups Chicken cooked, shredded
- 1 can Enchilada Sauce 28 oz
- 1 can Cream of Chicken Soup 10.5 oz
- 1 can Diced Green Chilies 4 oz
- 1 cup Sour Cream
- 2 cups Monterey Jack Cheese shredded
Instructions
- Preheat your oven to 375°F.
- This initial step helps get your oven ready for baking.
- In a large bowl, mix the enchilada sauce, cream of chicken soup, green chilies, and sour cream.
- This forms a delicious and creamy base!
- Spread a thin layer of the sauce mixture onto the bottom of a 9×13-inch baking dish.
- Layer tortillas, shredded chicken, diced onion, and jalapeño in the dish.
- Repeat with a layer of sauce and cheese.
- Repeat layers until all ingredients are used, finishing with cheese on top.
- Bake uncovered for about 25-30 minutes or until bubbly.
- Serve hot!