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Copycat Pioneer Woman White Chicken Enchiladas

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer, dinner, Main Course
Keyword: Chicken Enchiladas, copycat, copycat pioneer woman recipe, pioneer woman recipe, Pioneer Woman White Chicken Enchiladas, White Chicken Enchiladas


  • 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
  • cup Monterey Jack cheese shredded
  • salt to taste
  • pepper to taste
  • Picante sauce optional
  • Cilantro chopped


  • 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 9x13 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!


GLUTEN-FREE: Can easily be made gluten-free if you use GF flour and corn tortilla shells.