Extra-Rich Chicken Enchiladas

Name: Extra-Rich Chicken Enchiladas
Prep time: 1 h 30 min
Cook time: 1 h 20 min
Total time: 2 h 50 min
Yield: 6 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 2 tbsp Butter; 1.25 lb Chicken Breast; 2 tsp Chili Powder; 4 oz Cream Cheese; 1 whole Diced Onion; 10 oz Diced Tomatoes & Green Chilies; 12 whole Flour Tortilla; 1.5 tsp Ground Cumin; 1 tbsp Olive Oil; 1 whole Poblano Pepper; 15 oz Red Enchilada Sauce; 1 cup Refried Beans; 2 tsp Salt; 4 cups Shredded Cheese Blend; 4 oz Sour Cream; 1 whole Yellow Bell Pepper

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Comfort-Food

Extra-Rich Chicken Enchiladas deliver tender chicken wrapped in soft tortillas with a plush, tangy cream cheese and tomato-chile sauce, then blanketed in bubbling Cheddar–Jack. The poblano and yellow pepper add gentle heat and sweetness, balancing the lush filling for a comforting bake. Serve this crowd-pleaser for a cozy weeknight dinner or a relaxed weekend gathering.

Prep1 hr 30 mins
Cook1 hr 20 mins
Serves6
DifficultyMedium

1

Preheat the oven to 325 degrees F (165 degrees C).
2

Place the 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 around the chicken and set the packet on a rimmed baking sheet.
3

Bake in the preheated oven until tender and no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C). Shred the cooked chicken and set it aside. Increase the oven temperature to 375 degrees F (190 degrees C).
4

While the chicken cooks, prepare the tortillas. Lightly spread butter on both sides of each tortilla.
5

Heat a skillet over medium heat. Toast each tortilla for about 10 seconds per side, then set aside.
6

Heat oil in a large skillet over medium-high heat. Add the onion, poblano pepper, and bell pepper and cook, stirring often, for about 2 minutes. Add the remaining salt, chili powder, and cumin and cook, stirring frequently, until the vegetables are very tender, about 5 minutes. Reduce heat to medium-low and stir in the tomatoes and cream cheese. Cook, stirring constantly, until the cheese has melted. Remove from the heat and stir in the sour cream and 2 cups Cheddar-Monterey Jack cheese blend. Fold in the shredded chicken.
7

Spread about 1 tablespoon refried beans down the center of a tortilla. Add about 1/4 cup chicken filling and roll up to seal. Repeat with the remaining beans and filling. Pour 1/4 cup sauce into the bottom of a 9x13-inch baking dish. Arrange the enchiladas in a single layer over the sauce. Pour the remaining enchilada sauce over the top and spread to coat evenly. Sprinkle with the remaining cheese.
8

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