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.

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Recipe Summary test

prep:
30 mins
cook:
1 hr 20 mins
additional:
10 mins
total:
1 hr 60 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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).

  • 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.

  • 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.

  • 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.

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

Cook's Note:

Using refried beans and enchilada sauce is optional.

Nutrition Facts

827 calories; protein 47.2g; carbohydrates 52.8g; fat 47.4g; cholesterol 162.9mg; sodium 2146.9mg. Full Nutrition
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Reviews (1)

Rating: 3 stars
08/16/2021
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 used all amounts called for in the recipe and same size tortillas, I was able to make 20 enchiladas (not 12) and still had leftover filling. Usually that might be a good thing, but that left me with no sauce for the leftover enchiladas. So in sum, I'd say the amounts are off. Read More
(1)
Rating: 4 stars
10/13/2021
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. Season to your tastes. Read More
Rating: 5 stars
09/29/2021
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 don't think it needs it. Served with a dollop of sour cream & slices of avocado on top. Read More
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Rating: 3 stars
10/12/2021
Let's talk authentic. As soon as you switch out a corn tortilla to a flour one in an Enchilada recipe, it's no longer an enchilada but a Chimichanga - with a very different flavor. PLEASE get it right. Read More
Rating: 5 stars
10/14/2021
Excellent recipe. I had no leftover ingredients unlike other reviews. Replaced diced tomatoes with fresh cut tomato. Love it Read More
Rating: 5 stars
08/25/2021
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 refried beans - I thought that was a good addition. The directions weren't totally clear after step 5. I assumed the chicken is added to the vegetable cheese mixture to create the filling. Read More
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Rating: 4 stars
10/12/2021
Great. Cheesy and chickeny Read More
Rating: 3 stars
10/13/2021
Haven't made this but have to chime in that enchiladas not not traditionally made with flour tortillas; they're made with corn tortillas. Read More