Recipe By NicoleMcmom
Published Jul 27th
Prep 30m Cook 1h 20m Additional 10m Ready In 1h 60m
Servings 6 servings Calories 827.1

This is like a creamy, cheesy, full-of-flavor-in-every-bite dish. The chicken is tender and moist and the tortillas are soft. The enchilada sauce is tangy and pungent and complements the creamy, rich filling so well. This is also great for entertaining because it can be fully assembled ahead of time or even frozen and cooked later. Serve with toppings such as salsa, sour cream, avocado, cilantro, and jalapenos.

Recipe Ingredients

  • 1 ¼ pounds skinless, boneless chicken breast halves
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons chili powder, divided
  • 1 ½ 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®)
  • ½ (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

Cooking Directions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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).
  4. 4 While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter. Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.
  5. 5 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.
  6. 6 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.
  7. 7 Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.

Nutrition Facts

  • Calories 827.1
  • Carbohydrate 52.8 g
  • Cholesterol 162.9 mg
  • Fat 47.4 g
  • Fiber 6.3 g
  • Protein 47.2 g
  • Saturated Fat 27.6 g
  • Sodium 2146.9 mg
  • Sugar 2.8 g

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Chef's Notes

Using refried beans and enchilada sauce is optional.


  1. Very good! I used cooked I already had but the flavors blended well. I used the enchilada sauce. I will make it again.
  2. I really liked this recipe but I found several questionable ingredients/instructions. The bake time for the chicken was too long. Maybe I just didn’t see it, but the instructions never indicated when/where to incorporate the chicken into the filling. I thought that there was too much salt, so I used half as much. Unfortunately, it - Read more ...
  3. I made these as suggested and added green enchilada sauce... best enchiladas I've ever had.
  4. Excellent recipe. I had no leftover ingredients unlike other reviews. Replaced diced tomatoes with fresh cut tomato. Love it
  5. Made recipe nearly identical to this last week. Was good, however prefer the old standby. Boil thigh meat and reserve broth to make gravy. Shred the meat, make the gravy, about 2 cups, add in meat, mix, add in Hatch green enchilada sauce and mix well. Mix in shredded Mexican cheese blend. Fill and roll. - Read more ...
  6. Haven't made this but have to chime in that enchiladas not not traditionally made with flour tortillas; they're made with corn tortillas.
  7. Delicious recipe! I didn't use the poblanos and it was plenty spicy. The recipe left out that the chicken should be added to the vege mixture. I made 10 enchiladas and have enough filling to make at least 6 more, which is fine because it's delicious! I'll use less enchilada sauce next time because I - Read more ...
  8. This was absolutely delicious! I had a rotisserie chicken, so I used that. I used about half the amount of salt. Also about half the amount of shredded cheese and it was still rich and cheesy. Although I used the enchilada sauce, I should have used non-stick spray on the pan. I used the optional - Read more ...
  9. To save others from making the same mistake I did, if you use table salt, use half as much. I learned the hard way that it's twice as salty as kosher salt. Other than my own fault of over-salting it, the recipe was very easy. The only other comment I have is even though I - Read more ...