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Ultimate Creamy Chicken Enchiladas
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
120 minutes
Creamy homemade sauce blankets comforting chicken enchiladas - a make-ahead, freezable family favorite.
Ingredients:
  • 1.25 pounds skinless, boneless chicken breast halves
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons chili powder, divided
  • 1.5 teaspoons ground cumin, divided
  • 12 (6 inch) flour tortillas
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 medium poblano pepper, seeded and chopped
  • 1 small yellow bell pepper, finely chopped
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  • 0.5 (8 ounce) package cream cheese
  • 4 ounces sour cream
  • 4 cups shredded Cheddar-Monterey Jack cheese blend, divided
  • 1 cup refried beans
  • 1 (15 ounce) can red enchilada sauce
Instructions:
  • Heat your oven to 325°F (165°C).
  • Lay the chicken on a big sheet of foil, sprinkle with 1 tsp salt, 1/2 tsp chili powder, and 1/2 tsp cumin. Fold the foil around the chicken to create a packet and place it on a baking sheet with edges.
  • Roast in the preheated oven until perfectly tender and cooked through, for about 50 minutes. Check the internal temperature with an instant-read thermometer, it should register at least 165 degrees F (74 degrees C). Shred the cooked chicken and set it aside. Boost the oven temperature to 375 degrees F (190 degrees C).
  • As the chicken cooks, get the tortillas ready by spreading a hint of butter on both sides of each one.
  • Toast each tortilla in a skillet over medium heat for about 10 seconds on each side. Set aside.
  • In a large skillet over medium-high heat, warm the oil. Sauté onion, poblano pepper, and bell pepper for 2 minutes, stirring often. Add salt, chili powder, and cumin. Cook until veggies are very tender, about 5 minutes. Lower heat to medium-low, add tomatoes and cream cheese. Stir constantly until cheese is melted. Remove from heat and mix in sour cream and 2 cups of Cheddar-Monterey Jack cheese blend. Gently fold in shredded chicken.
  • Spread a generous amount of refried beans down the center of each tortilla. Add a generous amount of the chicken filling and roll up tightly. Place the enchiladas in a baking dish with sauce at the bottom. Pour the remaining sauce over the top, ensuring everything is evenly coated. Finish by sprinkling the remaining cheese on top before baking.
  • Bake in the preheated oven for approximately 30 minutes until golden and bubbly. Rest for 10 minutes before garnishing with your favorite toppings and serving.

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