Pioneer Woman Chicken Enchiladas Recipe
When it comes to super tasty Mexican food, chicken enchiladas are a favorite in my casa.The Pioneer Woman's take on this traditional dish never fails (even when I use rotisserie chicken to save a little cooking time). I always top the enchiladas with fresh cilantro and a squeeze of lime for extra brightness.One trick I've learned is to warm the tortillas over a stovetop burner before assembling This really helps prevent them from breaking.
Ingredients
- 12 Corn Tortillas
- 3 Tbsp Canola Oil divided
- 1 Large Onion diced
- 1 Jalapeño seeded and finely diced
- 2 1/2 cups Chicken cooked, shredded
- 3 cans Whole Green Chiles diced, 4 oz each
- 1 cup Sour Cream
- 2 cups Cheddar Cheese shredded
- 1 tsp Cumin
- 1 tsp Chili Powder
- Salt to taste
Instructions
- Preheat your oven to 350°F.
- This gets your oven ready for baking the enchiladas to perfection!
- Heat 2 tablespoons of canola oil in a skillet over medium heat.
- Softly fry each tortilla for about 20 seconds per side, then drain them on paper towels.
- In another skillet, use the remaining tablespoon of canola oil to sauté the diced onion and jalapeño for about 1 minute.
- Your kitchen will smell amazing already!
- Sprinkle cumin, chili powder, and salt over the chicken, then mix the seasoned chicken with the sour cream, chiles, and half of the cheese.
- This blend forms the delicious filling.
- Place a portion of the filling inside each tortilla, roll them up, and arrange in a baking dish.
- Sprinkle the top with the remaining cheese.
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