Name: Ultimate Creamy Chicken Enchiladas
Prep time: 30 min
Cook time: 80 min
Total time: 120 min
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

Cook Time: 80 minutes

Ingredients

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

Directions

Step 1: Preheat the oven to 325F (165C). Place chicken breasts on a large sheet of foil, seasoning them with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil around the chicken and place it on a rimmed baking sheet. Bake in the preheated oven for about 50 minutes or until the chicken is tender and no longer pink inside. An instant-read thermometer should read at least 165F (74C) in the center. Once done, shred the cooked chicken and set it aside.

Step 2: Increase the oven temperature to 375F (190C). While the chicken is baking, prepare the tortillas. Lightly butter both sides of each tortilla. Heat a skillet over medium heat and toast each tortilla for about 10 seconds on each side. Set the tortillas aside.

Step 3: In a large skillet, heat olive oil over medium-high heat. Add the chopped onion, poblano pepper, and bell pepper. Cook, stirring frequently, for about 2 minutes. Then, add the remaining 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Continue to cook and stir until the vegetables are very tender, about 5 minutes.

Step 4: Reduce the heat to medium-low, then stir in the diced tomatoes and cream cheese. Cook, stirring constantly, until the cream cheese has melted and everything is well combined. Remove from heat and stir in the sour cream and 2 cups of the shredded Cheddar-Monterey Jack cheese blend. Finally, fold in the shredded chicken.

Step 5: Spread about 1 tablespoon of refried beans (if using) down the center of each tortilla. Add about 1/4 cup of the chicken filling, then roll the tortilla up to seal it. Repeat this process with the remaining tortillas, beans, and chicken filling.

Step 6: Pour 1/4 cup of the red enchilada sauce into the bottom of a 9x13-inch baking dish. Arrange the prepared enchiladas in a single layer over the sauce. Pour the remaining enchilada sauce over the top of the enchiladas, spreading it evenly. Sprinkle with the remaining shredded cheese blend.

Step 7: Bake the enchiladas in the preheated oven for about 30 minutes, or until the cheese is golden and bubbly. Let the enchiladas stand for 10 minutes before serving with your favorite toppings.