Creamy Cheddar Chicken Enchiladas
These creamy cheddar chicken enchiladas feature a rich, cheesy filling wrapped in soft tortillas, topped with red enchilada sauce for a comforting and customizable family meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts
- 1 onion, chopped
- ⅓ cup chopped green bell pepper
- 1 clove garlic, minced
- 8 (8-inch) flour tortillas
- 1 (10-oz) can red enchilada sauce
Creamy Filling Sauce
- 1¾ cups shredded cheddar cheese, divided (7 oz)
- 1 (8-oz) container sour cream
- 1 (15-oz) can tomato sauce
- 1 tablespoon chili powder
- 1 tablespoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
Optional Ingredients
- Extra sour cream for serving
- Crushed red pepper for heat
- Fresh lime wedges for brightness
Toppings (Optional but Recommended)
- Pico de gallo
- Avocado slices
- Fresh chopped cilantro
- Jalapeño slices
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Cooking the Chicken
- Heat olive oil in a nonstick skillet over medium heat.
- Add the chicken breasts and cook for about 15 minutes, turning once halfway through, until the thickest part reaches 165°F.
- Transfer to a cutting board and let rest for a few minutes, then cut into bite-size pieces or shred.
Making the Creamy Filling
- In the same skillet over medium-high heat, add the chopped onion, green bell pepper, and garlic. Cook for 2–3 minutes, just until the vegetables begin to soften and smell fragrant.
- Reduce heat slightly. Add 1 cup of the shredded cheddar, the sour cream, tomato sauce, chili powder, parsley, oregano, and black pepper.
- Stir frequently for 2–3 minutes, until the cheese melts and the mixture becomes creamy and smooth.
- Stir the cooked chicken into the sauce until everything is evenly coated.
Assembling
- Spoon about ⅔ cup of filling onto each tortilla. Roll them up snugly and place seam-side down in the prepared baking dish.
- Pour the red enchilada sauce evenly over the tortillas. Sprinkle with the remaining ¾ cup cheddar cheese.
Baking / Finishing
- Bake for about 20 minutes, until the cheese is fully melted and the sauce is bubbling at the edges.
- Let the enchiladas rest for 10 minutes before serving—this helps them set and makes serving easier.
- Add toppings and extra sour cream if desired.
Notes
Let enchiladas rest before serving for best texture. Squirt a lime before serving to brighten the creamy filling.