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Pioneer Woman Chicken Enchiladas with White Sauce Recipe

Pioneer Woman Chicken Enchiladas with White Sauce Recipe

Do you love creamy, cheesy Mexican food? Then you must try this Pioneer Woman Chicken Enchiladas with White Sauce Recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 110 kcal

Ingredients
  

  • 2 cups cooked chicken shredded.
  • 10 soft flour tortillas 6-inch size.
  • 2 cups Monterey Jack cheese shredded.
  • 3 tablespoons butter.
  • 3 tablespoons all-purpose flour.
  • 2 cups chicken broth.
  • 1 cup sour cream.
  • 1 can 4 ounces diced green chiles.
  • 1/2 teaspoon salt.
  • 1/4 teaspoon black pepper.
  • Fresh cilantro for a pretty garnish.

Instructions
 

Heat Your Oven

  • Turn your oven to 350 degrees. Let it get nice and hot. Grease your large baking dish with spray.

Prepare the Chicken Filling

  • Put shredded chicken in a bowl. Mix it with one cup of cheese. Add a little salt and pepper here.

Make the Roux

  • Melt butter in your saucepan over heat. Add the flour and whisk it fast. Cook it for about one minute.

Build the White Sauce

  • Slowly pour in the chicken broth. Keep whisking so there are no lumps. Let the sauce get thick and bubbly.

Add Creamy Flavors

  • Take the pan off the heat. Stir in the sour cream and chiles. This makes the sauce very tasty.

Fill the Tortillas

  • Put chicken mixture inside each flour tortilla. Roll them up very tight. Place them seam-side down in the dish.

Pour Sauce and Cheese

  • Pour the white sauce over all the tortillas. Sprinkle the rest of the cheese on top. Use a lot of cheese!

Bake Until Golden

  • Put the dish in the oven. Bake for about 20 to 25 minutes. The cheese should be melted and brown.

Notes

  • Use a rotisserie chicken to save much time.
  • It is already cooked and very flavorful.
  • Do not let the sauce boil after adding sour cream.
  • High heat can make the sour cream curdle.
  • Warm your tortillas for ten seconds first.
  • This stops them from cracking when you roll.
  • Add extra green chiles if you like spice.
  • You can also use corn tortillas for texture.
  • Always shred your own cheese from a block.
  • It melts much better than the bagged kind.
  • Let the dish sit for five minutes before serving.
  • This helps the sauce set up perfectly.
Keyword Pioneer Woman Chicken Enchiladas with White Sauce Recipe