Ultimate Creamy Chicken Enchiladas

A creamy homemade sauce coats these comforting chicken enchiladas for a family-friendly dish that's easy to prepare ahead and freeze if needed.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 50 mins
• Calories: 827 Calories

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 4 ounces sour cream
• 12 (6 inch) flour tortillas
• 1 cup refried beans
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 2 teaspoons kosher salt, divided
• 2 teaspoons chili powder, divided
• 1 small yellow bell pepper, finely chopped
• 1 medium poblano pepper, seeded and chopped
• 4 cups shredded Cheddar-Monterey Jack cheese blend, divided
• 1 (15 ounce) can red enchilada sauce
• 0.5 (8 ounce) package cream cheese
• 1.25 pounds skinless, boneless chicken breast halves
• 1.5 teaspoons ground cumin, divided

Recipe Instructions

Step 1

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

Step 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 around the chicken and place the packet on a rimmed baking sheet.

Step 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 read at least 165 degrees F (74 degrees C). Shred cooked chicken and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).

Step 4

While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter.

Step 5

Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.

Step 6

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

Step 7

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

Step 8

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