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Ultimate Creamy Chicken Enchiladas

Ultimate Creamy Chicken Enchiladas

Cost $25, save $25

Source: Recommended by CookPal

  • 80 Min
  • 6 Servings
  • $25

INGREDIENTS

  • Proteins

    • 🍗 1 ¼ pounds skinless, boneless chicken breast halves

  • Seasonings

    • 2 teaspoons kosher salt, divided
    • 2 teaspoons chili powder, divided
    • 1 ½ teaspoons ground cumin, divided

  • Tortillas

    • 🌮 12 (6 inch) flour tortillas

  • Cooking Base

    • 🧈 2 tablespoons butter
    • 1 tablespoon olive oil

  • Vegetables

    • 🧅 1 small onion, finely chopped
    • 1 medium poblano pepper, seeded and chopped
    • 1 small yellow bell pepper, finely chopped

  • Sauces and Dairy

    • 🍅 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
    • 🍶 ½ (8 ounce) package cream cheese
    • 4 ounces sour cream
    • 4 cups shredded Cheddar-Monterey Jack cheese blend, divided
    • 1 cup refried beans (Optional)
    • 1 (15 ounce) can red enchilada sauce

STEPS

1

Preheat the oven to 325 degrees F (165 degrees C).

2

Place chicken on a large sheet of foil and season with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil and place on a rimmed baking sheet.

3

Bake chicken until tender and no longer pink in the center, about 50 minutes. Shred cooked chicken and set aside. Increase oven temperature to 375 degrees F (190 degrees C).

4

Spread both sides of each tortilla lightly with butter. Toast each tortilla in a skillet over medium heat for about 10 seconds per side, and set aside.

5

Heat oil in a skillet over medium-high heat. Add onion, poblano pepper, and bell pepper, cooking for about 2 minutes. Add remaining seasonings and cook until veggies are very tender, about 5 minutes.

6

Reduce heat to medium-low, add tomatoes and cream cheese. Stir constantly until cheese has melted, then add sour cream and 2 cups Cheddar-Monterey Jack cheese. Fold in shredded chicken.

7

Spread 1 tablespoon refried beans on a tortilla, add 1/4 cup chicken filling, and roll up. Repeat for all tortillas. Arrange enchiladas over 1/4 cup enchilada sauce in a baking dish. Pour remaining sauce and sprinkle remaining cheese over the top.

8

Bake in the oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.

NUTRIENTS

Per 1 serving

🔥

827

Calories

  • 47
    Protein
  • 53
    Carbs
  • 47
    Fats

💡 Use freshly shredded cheese for better melting results.Prepare tortillas ahead of time to speed up assembly.Freeze unused enchiladas for a quick meal later.