
Prep Time
Cook Time
Servings
2 cups Pioneer Roasted Chicken Gravy Mix
2 lbs Chicken thighs (boneless, skinless)
½ tbsp Salt
2 cloves Garlic, minced
1 tbsp Olive Oil
½ cup (4oz) Hatch green chiles, diced
¼ cup Cilantro, chopped
8 oz Cream cheese
4 oz Sour cream
1 lb Shredded Jack cheese, divided
12 Corn or Flour Tortillas
1. Preheat conventional oven to 350˚F.
2. Place seasoned (salted) chicken thighs in a large pot and cover with just enough water to submerge all of chicken. Bring to a boil, then reduce heat to simmer.
3. Simmer for 30 minutes; partially drain, reserving 1 ½ cups of cooking liquid.
4. Prepare Pioneer Roasted Chicken Gravy, using 1 ½ cups of reserved chicken cooking liquid and bringing to boil, then use ½ cup cool water (per package instructions to make slurry) and adding to boiling cooking liquid. Simmer for 1 minute then set aside.
5. Let chicken cool slightly, then shred by hand. Set aside in cooler.
6. Sauté garlic in olive oil until golden (1 minute), then add hatch green chiles to prevent garlic from burning. Add this to gravy, whisking to combine. Simmer for 5 minutes, then remove from heat and whisk in cilantro, cream cheese, and sour cream until combined and cream cheese is melted.
7. Spread one large spoonful of sauce to the bottom of a 13×9 inch casserole dish and set aside.
8. Prepare tortillas by warming on a griddle or microwave and keep warm in tortilla warmer.
9. Mix in a large bowl, cooled shredded chicken and half of shredded cheese (½ lb.) to combine.
10. Fill tortillas with about ¼ cup of chicken and cheese mixture, roll the tortillas and place seam side down into the dish. Repeat until you have filled the dish with enchiladas.
11. Spread enough of the sauce on top of the tortillas to cover. Then, spread the remaining shredded cheese on top of the sauce.
12. Bake for 10 minutes, or until cheese is lightly browned on top and serve with remaining sauce.
Tip: Chicken can be cooked ahead and cooled until ready to make enchiladas. In addition, the sauce and enchiladas can be made ahead, built and cooled until ready to bake. If baking cooled pre-built enchiladas, allow an additional 5-10 minutes to heat enchiladas thoroughly (internal temperature of 165˚F).
Get delicious recipes like this one sent directly to your inbox!
Contact Us
12 slices Bacon
3/4 cup Pioneer Roasted Pork Gravy Mix
1/2 cup Cold water
2 cups Coconut milk in a can (unsweetened)
1 cup Shredded sharp cheddar cheese
3/8 teaspoon Crushed red pepper
12 Baked buttermilk biscuits for serving
Leftover brisket (or chuck roast)
Your favorite Texas Dry Rub or seasoning
2 cups Water
1 pkg Pioneer Peppered Gravy Mix
Bread/toast of your choice
Biscuits of your choice
For Texas Toast
For Biscuits
2 tablespoons Unsalted butter, divided
2 tablespoons Extra-virgin olive oil, divided
1 3/4 – 2 lbs Lean pork loin boneless, cut into 2-inch cubes
1 teaspoon Celery seeds
1/2 teaspoon each Salt and ground black pepper
2/3 cup Sweet red pepper, julienne cut
3 Shallots, peeled and sliced
1 pkg Pioneer Roasted Pork Gravy Mix (1.41 oz):
Butternut Porridge Oats with Apples
1 cup Water
1 cup Half and half
2 cups Quick one minute style oats
1 1/2 cups Prepared cooked butternut squash, cut into 1-inch cubes
1 1/4 cup Prepared cored and cooked granny smith or macintosh apples, cut into 1-inch cubes
1 teaspoon Ground cinnamon
1/2 to 1/4 teaspoon Freshly ground nutmeg
(*1 cup Pioneer Roasted Pork Gravy, prepared with half milk and half water)
Turkey
3 tablespoons (from a 2.75 oz pkg) Pioneer Country Gravy Mix, divided use
1 tablespoon Melted unsalted butter
2 teaspoons Chili powder
2 teaspoons Paprika
1/2 teaspoon Dried oregano
1/4 teaspoon Ground cumin
1 teaspoon Salt
1 (3 lb) Frozen boneless skin-on turkey breast, thawed
Gravy
2 tablespoons Unsalted butter
1/2 cup Finely chopped onion
1 tablespoon Seeded and minced fresh red chili pepper
1 teaspoon Seeded and finely minced fresh poblano peppper
1/4 teaspoon black pepper
1 teaspoon Minced garlic
1 teaspoon Very finely snipped cilantro leaves
3/4 cup Chicken broth
1/2 cup Reserved drippings from turkey
1 (1.61 oz pkg) Pioneer Brown Gravy Mix
1/2 cup Cool water
1/4 cup Heavy cream
*** A 4-4 1/2 lb bone-in turkey breast may be substituted. Cook to 165 degrees.
Roasted Chicken
4 Boneless, skinless chicken breasts
1/4 cup Lawry’s Season Salt
Olive oil cooking spray
Mini Pot Pies
2 packages (15 oz) Refrigerated pie crust, softened as directed on box
1 stick (1/2 cup) Unsalted butter
1/2 cup Medium onion, diced
1 cup Yukon Gold potatoes, finely chopped
8 oz White mushrooms, roughly chopped
1- 1.67 oz package Pioneer Roasted Chicken Gravy, prepared per package instructions
1/4 cup All purpose flour
1 cup Milk
1 teaspoon Thyme
2 cloves (1 teaspoon) Minced garlic
1 cup Frozen peas and carrots
2 cups Roasted chicken, cubed
2 strips Thick bacon, diced
1/2 cup Small diced ham
1 small White onion, minced
1 teaspoon Minced Garlic
1/2 teaspoon White pepper
1/2 cup Small diced carrot (or baby carrot circles)
1/2 cup Small diced yellow bell pepper
2 tablespoons Fresh orange juice
1- 14 oz can Diced tomatoes
1- 32 oz box Chicken broth
1 packet Pioneer Brown Gravy Mix
1/2 cup Hot water
1- 15 oz can Black-eyed peas, drained
1- 16 oz package Prepared potato gnocchi (dumplings)
2 teaspoons Butter
Freshly chopped Italian parsley
Freshly zested orange rind
2 lbs Ground beef
1 cup Chopped Onion
1 8 oz container White whole mushrooms, sliced
1 package Pioneer Roasted Beef Gravy
2 cups Water
1 Tbs Olive Oil
1- 15 oz package Refrigerated pie crusts