This Copycat Pioneer Woman White Chicken Enchiladas recipe is delicious! There are different ways that you can make these, all of which taste fantastic. Learn about how simple and delicious these are to prepare. Also, be sure to check out the tips and tricks to make this recipe easier as well as some great ideas for what to eat with Pioneer Woman White Chicken Enchiladas.
Pioneer Woman White Chicken Enchiladas
These white chicken enchiladas by the Pioneer Woman, are not your average chicken enchiladas. They are very tasty and have a delicious twist on the normal red sauce enchiladas. The process to make this dish is quite simple, and you are rewarded with a delicious dinner to enjoy after you have prepared it all.
These white chicken enchiladas are my new favorite! I really like the white sauce that is used on the inside and outside. It improves the taste! I have made these for my family who are not big fans of Mexican food in general, and they loved them. You should give these delicious enchiladas a try!
Ingredients
The ingredient list is quite simple. To make these you will need:
Cooked and shredded chicken
Chicken broth
Canola oil
Corn tortillas
An onion that is diced
Canned whole green chilies, diced
Jalapeno that is seeded and finely diced
Paprika
Heavy cream
Butter
Flour
Sour cream
Monterey Jack cheese, grated
Salt and pepper to taste
Picante sauce (optional)
Cilantro, chopped
Variations
Peppers. Sometimes the hotness of chilies and jalapenos are a bit much. If you are not someone who likes heat, you can simply substitute green peppers or other mild peppers. These will help to give you the pepper flavor, but without the added heat.
Cilantro. Occasionally it is difficult for me to find fresh cilantro at the grocery store. For times when it is hard to find, I keep dried cilantro on hand. The flavor is not as potent as fresh, and so more will need to be used, but keep in mind that dried can be used as a backup plan.
Now, let’s get into the step-by-step instructions. The following directions on how to make white chicken enchiladas have been adapted from the Pioneer Woman’s instructions.
Directions
Step 1: Chicken
Begin with your chicken. You basically will need the meat from a whole chicken. It does not matter if you use a whole chicken or not, if you prefer specific cuts of meat, that is okay, as long as your cooked meat equals two to three cups of meat that has been shredded.
If your meat is not cooked, rinse it and then place it into a large pot. Cover with water and boil for about 30 minutes or until the internal temperature of the meat reaches 165°F. Remove and allow to cool.
Step 2: Enchilada Filling
In a skillet, heat canola oil and add onions and peppers, over medium heat, sauté for 1 minute. Add cooked chicken, paprika, and half of your diced chilies if desired. Stir until combined and continue cooking over medium heat. Add chicken broth and stir until combined. Add heavy cream. Stir and allow to boil once all ingredients are added to your filling. Remove from heat and set aside.
Step 3: Cheese Sauce
In a deep skillet or pan, melt butter over medium-low heat. Sprinkle flour into the butter and whisk vigorously. Boil for 1 minute, while whisking. Add 1 ½ cup chicken broth and whisk together. Cook for 1 to 2 minutes while whisking. The mixture will begin to thicken. If desired, you can add the remaining chilies to the sauce at this point. Turn your heat as low as it will go, then add sour cream and whisk in. Add 1 ½ cups shredded cheese, and whisk until melted. Add paprika, salt, and pepper to taste. Remove sauce from heat.
Step 4: Assemble
Now that all your components are made, it is time to assemble your enchiladas. Begin by preparing another skillet over medium heat with a drizzle of canola oil. Now there are two ways you can proceed from here. The first way is to place your tortilla shells into the canola oil for about 20 seconds on each side, and then fill them. The other way is to fill them first and then place them into the canola oil. This will help to make the shells crispy and to seal them. One note, if you choose to fill the shells first, you may want to place your tortilla shells into the microwave, covered with a wet paper towel for 30 seconds first. This will allow your shells to become soft and not rip as easily.
Step 5: Baking
Once your shells are full, place the rolled enchiladas into a greased 9×13 baking pan. Once all your shells have been filled, pour cheese sauce over the top. Sprinkle additional cheese on top of the cheese sauce-covered tortillas. Bake at 350°F for 30 minutes, until the top of the cheese has just started to turn golden brown. Remove from oven and sprinkle cilantro on top. If desired serve with Picante sauce. Enjoy!
Make With Rotisserie Chicken
Another idea if you are looking for a simple way to make these delicious white chicken enchiladas, is to use a pre-cooked rotisserie chicken from your local grocery store. These work well because you don’t have to worry about cooking them just right, they are already prepared. All you need to do is remove the meat from the bones and shred it up. If you choose to use a rotisserie chicken, simply used canned chicken broth in place of broth from the cooked chicken.
Simple Sides
If you would like to serve some sides with your Copycat Pioneer Woman White Chicken Enchiladas, there are several that will go well and are easy to prepare. Simple sides with these enchiladas are great because while enchiladas are easy, there are several steps and multiple dirty dishes. This is part of why simple sides work best. Plus, these white chicken enchiladas are already so delicious, they don’t need much to compliment them.
Refried Beans
Refried beans can be as easy as opening a can of beans and warming them up. To warm them up, you can cover them with a wet paper towel and microwave for a few minutes. You can also heat them up in the oven or stovetop. While refried beans, don’t need much, you could sprinkle the top with cheese if you want.
Rice
Another great but simple side is rice. You could prepare white rice, brown rice, or even Mexican rice if you wanted. White and brown rice is the easiest to make, but Mexican rice is also a tasty side dish.
Pico De Gallo
A simple side of Pico is a delicious side dish for any Mexican recipe. Pico De Gallo is made by finely mincing onions, tomatoes, peppers, and cilantro. Then season with lime juice, salt, pepper, and a little bit of garlic powder if desired. Toss all the ingredients together until the onions, tomatoes, and peppers are coated, then serve alongside your enchiladas.
Guacamole
My all-time favorite side is guacamole. There are a lot of different ways to make guacamole, but one of the simple ways is to use three ripe avocados, remove the pit and scoop the insides into a bowl. Season with salt, pepper, and garlic powder. Squeeze lime juice and stir to combine. Serve on top of some finely chopped lettuce, or by itself.
Other Mexican Recipes
If you love these Copycat Pioneer Woman White Chicken Enchiladas, you might also enjoy trying the following Mexican recipes.
Chicken Chimichangas
Mexican Pizza
Mexican Sweet Corn Casserole
Taco Stuffed Peppers
Burrito Bowl
Cheeseburger Quesada
What is your favorite enchilada recipe? Write to us and let us know what you think about this one! We love to hear from you!
This white chicken enchilada recipe is so good, even those that are not super fond of Mexican food will enjoy this dish. Give it a try!
Looking for something delicious to satisfy your sweet tooth? Try this Copycat Panera Lemon Drop Cookie Recipe. We have also got you covered for your next dinner. Try making this Chicken and Watermelon Balsamic Salad, it is really good!
Copycat Pioneer Woman White Chicken Enchiladas
Ingredients
- 2½ cup shredded chicken cooked
- 2 cup chicken broth
- 3 Tbsp canola oil
- 12 small corn tortilla shells
- 1 large onion diced
- 3 4-oz can green chillies diced or substitute with green peppers for less heat
- 1 jalapeno seeded and diced or substitute with green peppers for less heat
- 1 tsp paprika
- ½ cup heavy cream
- 2 Tbsp butter
- 2 Tbsp flour
- 1 cup sour cream
- 2½ cup Monterey Jack cheese shredded
- salt to taste
- pepper to taste
- Picante sauce optional
- Cilantro chopped
Instructions
- Cook your chicken. If your meat is not cooked, rinse it and then place it into a large pot. Cover with water and boil for about 30 minutes or until the internal temperature of the meat reaches 165°F. Remove and allow to cool.
- In a skillet, heat canola oil and add onions and peppers, over medium heat, sauté for 1 minute. Add cooked chicken, paprika, and half of your diced chilies (or green peppers) if desired. Stir until combined and continue cooking over medium heat. Add chicken broth and stir until combined. Add heavy cream. Stir and allow to boil once all ingredients are added to your filling. Remove from heat and set aside.
- To make sauce, in a deep skillet or pan, melt butter over medium-low heat. Sprinkle flour into the butter and whisk vigorously. Boil for 1 minute, while whisking. Add 1 ½ cup chicken broth and whisk together. Cook for 1 to 2 minutes while whisking. The mixture will begin to thicken. If desired, you can add the remaining chilies to the sauce at this point. Turn your heat as low as it will go, then add sour cream and whisk in. Add 1 ½ cups shredded cheese, and whisk until melted. Add paprika, salt, and pepper to taste. Remove sauce from heat.
- Now that all your components are made, it is time to assemble your enchiladas. Begin by preparing another skillet over medium heat with a drizzle of canola oil. Now there are two ways you can proceed from here. The first way is to place your tortilla shells into the canola oil for about 20 seconds on each side, and then fill them. The other way is to fill them first and then place them into the canola oil. This will help to make the shells crispy and to seal them. One note, if you choose to fill the shells first, you may want to place your tortilla shells into the microwave, covered with a wet paper towel for 30 seconds first. This will allow your shells to become soft and not rip as easily.
- Once your shells are full, place the rolled enchiladas into a greased 9×13 baking pan. Once all your shells have been filled, pour cheese sauce over the top. Sprinkle additional cheese on top of the cheese sauce-covered tortillas. Bake at 350°F for 30 minutes, until the top of the cheese has just started to turn golden brown. Remove from oven and sprinkle cilantro on top. If desired serve with Picante sauce. Enjoy!
Notes
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This is a recipe I came up with to replicate the real thing.
