White chicken enchiladas
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We’re back! I feel like the two week hiatus between PW Wednesdays are like one long commercial break and we need an announcer in the background saying “stay tuned for what crazy (loaded with cream, butter and other fat) kind of dish will they will be making next!”

Well, the wait is over. We’ve got white chicken enchiladas on the menu today thanks to Tina.

White chicken enchiladas from Pioneer Woman

Honestly, this dish was a bitch to make. Good thing it was tasty. Super tasty. Like really good even after sitting around for 6 hours tasty (welcome to the life of a food blogger forever chasing natural light and making husbands eat mushy food hours later). It’s one of those dishes that leaves your kitchen a disaster zone no matter how much you try to clean as you go.

Step 1: make and shred chicken (30 minutes in and of itself)

Step 2: roast peppers, suffocate them in a plastic bag, peel their skins off and chop them (another 45 minutes)

Step 3: make the filling and sauce (15 minutes or so)

Step 4: bake (25 minutes)

See what I mean? It’s a time consuming bitch.

I even made the chicken and roasted the peppers the day before I made this to save some time and it was still time consuming and transformed my kitchen into a hot mess.

Per usual, Ree’s ingredient quantities are totally overkill. To feed 8, it calls for no less than 1 1/2 cups heavy cream, 1 cup sour cream, 1/2 stick of butter and 2 1/2 cups of cheese.

Also per usual, I didn’t follow directions. It’s a recurring theme in my life.

I halved the recipe and then even further reduced certain items and/or substituted them entirely (mostly those fatty ones above). The result was a super spicy (I used serrano peppers in my mix which are a bit hotter than your typical jalapeno), perfectly creamy (without being overkill) and cheesy chicken enchilada. Besides my beloved carnitas, this is probably my favorite recipe we’ve done so far.

Cheesy white chicken enchiladas

I’m learning to look at this book as more of a guideline than an actual recipe because it’s got some great ideas, it’s just that the execution is usually either off or not my cup of tea (read excessively fattening).

Although, one thing I’ve got to hand it to Ree on is making incredibly photogenic dishes. I swear her food just “pops” on the screen and usually makes me (like right now) wish I was eating it again even though it’s 11pm at night and I’m still stuffed from dinner.

Grab the recipe for these enchiladas here.

And for other tasty recounts click away below!

Julie- Table for Two
Megan- Wanna be a Country Cleaver
Rachel- Baked by Rachel

Missed some of the previous PW Wednesday posts? Search no more…

Breakfast Pizza
Carnitas Pizza
Mushroom Swiss Sliders
Fried Chicken Tacos

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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  1. Beautiful pictures! They do look delicious and I don’t even eat chicken.

  2. I feel like I’m always trying to lighten recipes up. I try to think of it as a fun game! You did a great job with these! Looks like all you ladies cut down on the cream and fat. 1 1/2 cups of cream is just insane! Maybe to cut some of the time next time, you can just get a rotisserie chicken from the grocery store? I use them all the time when I know I need shredded chicken!

  3. You do realize I’m really jealous I’ve lost you on Wednesdays right? =) hehe! Though the PW posts are always drool worthy annnnd I get ya in real life at some point this summer — so i’ll survive! <3

    Happy wednesday biiiotch — keep chasing the light — your photos rock!

  4. Chicken enchilidas are one of my favorites. Definitely would make this on a weekend.