Today I’m going to share with you guys this easy Pioneer Woman Chicken Enchilada Casserole Recipe which consists of layers of tortillas, shredded chicken, enchilada sauce, and cheese, all baked to golden brown perfection. The whole family will love this quick and easy meal!
Learn how to make Pioneer Woman Chicken Enchilada Casserole step by step, plus information on storing, reheating, and much more.
Pioneer Woman Chicken Enchilada Casserole Ingredients
- 8 small tortillas cut into halves, corn or flour
- 2 cups of cooked shredded chicken breast
- 2 cups of shredded Monterey Jack cheese
- 1 15-ounce can of pinto beans rinsed and drained
- 2 cups red enchilada sauce
- Optional garnishes: olives, sour cream, red onions, cilantro, green onions, avocado, tomato
How To Make Pioneer Woman Chicken Enchilada Casserole?
1. Preheat the oven to 350 degrees. With cooking spray, coat an 8 or 9-inch square baking pan or 2-quart baking dish.
2. Pour 1/4 cup of sauce over the bottom of the baking dish. Cover the bottom of the pan with 4 halves of the tortilla.
3. Over the tortillas, spread 1/3 of the chicken, 1/3 of the beans, 1/2 cup of cheese, and 1/3 cup of enchilada sauce.
4. On top of the tortillas, layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of cheese, and 1/3 cup of enchilada sauce.
5. Repeat this process once more for the third layer. Over the remaining tortilla halves, spread the remaining enchilada sauce.
6. Over the top, sprinkle the remaining 1/2 cup cheese.
7. Bake for 30 minutes with foil sprayed with cooking spray.
8. Uncover and bake your casserole for an additional 5-10 minutes or until the cheese is melted and browned.
9. Allow your Pioneer Woman Chicken Enchilada Casserole to sit for 5 minutes to firm up, top with garnishes, and serve.
What To Serve With Pioneer Woman Chicken enchiladas Casserole?
- Pico de Gallo
- Mexican Coleslaw
- 7 Layer Salad
- Mexican Black Beans
- Creamed Peas And Potatoes
- Mexican Corn (Esquites)
How To Reheat pioneer woman enchiladas casserole?
- In The Oven: Cover leftover Pioneer Woman Chicken Enchilada Casserole with foil and reheat in preheated oven for 15 to 20 min at 350°F. The casserole should warm up until reaches 165°F before serving.
- In The Microwaves: The casserole should be divided into servings and reheated separately. Place it in the microwave and reheat on medium power for 2 minutes.
- In The Air Fryer: Cover the leftover Pioneer Woman Chicken Enchilada Casserole with foil and reheat in the air fryer for 7 min at 350°F. Remove the foil and reheat again for 3 min or until warm through. The foil protects Pioneer Woman Chicken Enchilada Casserole from drying out.
Recipe Tips
- This dish can be made with any type of cooked chicken. It’s usually leftover diced chicken or shredded rotisserie chicken that you can use. This pioneer woman recipe can also be made with roasted chicken or chicken breasts cooked in the slow cooker.
- This pioneer woman casserole can be assembled up to 4 hours before you plan to serve it.
- For this pioneer woman recipe, I recommend grating your own cheese – it takes a little more time, but freshly grated cheese melts better than pre-shredded cheese.
- This recipe can easily be doubled to feed a large crowd.
Recipe Variations
You can customize this casserole in so many ways!
- Try using ground turkey, beef, or shrimp instead of chicken for protein.
- If you don’t have pinto beans, refried beans, and black beans work well.
- This recipe works well with both corn and flour tortillas, so use whatever tortilla your family prefers.
- Typically I make this dish with Monterey Jack cheese, but cheddar, mozzarella, and pepper jack cheese are also great options.
- You can add other ingredients to your casseroles such as corn, green chile, diced bell pepper, or sauteed onions.
FAQ Section
Mix equal parts cornstarch and cold water. Stir vigorously until a paste is a fo Then, add a bit of the paste at a time to the pioneer woman chicken enchilada sauce, blending thoroughly after each addition. The cornstarch should be allowed to heat up and fully integrate into the sauce, allowing it to thicken.
You can store this pioneer woman chicken enchilada casserole in the refrigerator for up to 4 days. First, you should let the casserole cool until reaches room temperature then wrap it with plastic wrap or put the pioneer woman chicken enchilada casserole in well-closed glass containers then place it in the refrigerator.
You can freeze this Pioneer Woman Chicken Enchilada Casserole, it will last for up to one month but we do not recommend it. We’ve found it can get mushy once thawed.
Red enchilada sauce is made of red chilies, vinegar, onions, garlic, and spices. Some red sauce recipes use red tomato paste or crushed tomatoes as a base. It is a spicy sauce regardless of the recipe or who is making it. The heat level can range from mild to very hot.
Pioneer Woman Chicken Enchilada Casserole Nutrition Facts
Amount Per Serving
- Calories 353
- Total Fat 7.1g
- Saturated Fat 2.6g
- Cholesterol 75.3mg
- Sodium 798.1mg
- Potassium 652mg
- Total Carbohydrate 32.1g
- Dietary Fiber 4.6g
- Sugars 1.5g
- Protein 39.2g
- Vitamin A 24.9%
- Vitamin C 18.1%
- Calcium 22.4%
- Iron 11%
Pioneer Woman Chicken Enchilada Casserole
Description
Today I’m going to share with you guys this easy Pioneer Woman Chicken Enchilada Casserole Recipe which consists of layers of tortillas, shredded chicken, enchilada sauce, and cheese, all baked to golden brown perfection. The whole family will love this quick and easy meal!
Ingredients
Instructions
- Preheat the oven to 350 degrees. With cooking spray, coat an 8 or 9-inch square baking pan or 2-quart baking dish.
- Pour 1/4 cup of sauce over the bottom of the baking dish. Cover the bottom of the pan with 4 halves of the tortilla.
- Over the tortillas, spread 1/3 of the chicken, 1/3 of the beans, 1/2 cup of cheese, and 1/3 cup of enchilada sauce.
- On top of the tortillas, layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of cheese, and 1/3 cup of enchilada sauce.
- Repeat this process once more for the third layer. Over the remaining tortilla halves, spread the remaining enchilada sauce.
- Over the top, sprinkle the remaining 1/2 cup cheese.
- Bake for 30 minutes with foil sprayed with cooking spray.
- Uncover and bake your casserole for an additional 5-10 minutes or until the cheese is melted and browned.
- Allow your Pioneer Woman Chicken Enchilada Casserole to sit for 5 minutes to firm up, top with garnishes, and serve.
Notes
- This dish can be made with any type of cooked chicken. It’s usually leftover diced chicken or shredded rotisserie chicken that you can use. This pioneer woman recipe can also be made with roasted chicken or chicken breasts cooked in the slow cooker.
- This pioneer woman casserole can be assembled up to 4 hours before you plan to serve it.
- For this pioneer woman recipe, I recommend grating your own cheese – it takes a little more time, but freshly grated cheese melts better than pre-shredded cheese.
- This recipe can easily be doubled to feed a large crowd.
Servings 6
- Amount Per Serving
- Calories 353
- % Daily Value *
- Total Fat 7.1g11%
- Saturated Fat 2.6g13%
- Cholesterol 75.3mg26%
- Sodium 798.1mg34%
- Potassium 652mg19%
- Total Carbohydrate 32.1g11%
- Dietary Fiber 4.6g19%
- Sugars 1.5g
- Protein 39.2g79%
- Vitamin A 24.9 IU
- Vitamin C 18.1 mg
- Calcium 22.4 mg
- Iron 11 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.