Chicken and Tortillas in Chili Cheese Sauce
Transform your dinner table with this irresistible recipe for Chicken and Tortillas in Chili Cheese Sauce! Juicy, seasoned shredded chicken is wrapped in soft tortillas, then smothered in a velvety, homemade sauce made with a savory blend of mild green chilies, cheddar, and Monterey Jack cheeses. Infused with bold spices like cumin and paprika, this dish is bursting with Tex-Mex flavor and perfect for busy weeknights or casual gatherings. The melty, golden cheese topping adds a luscious finish, while a sprinkle of fresh cilantro provides a bright, herby contrast. Ready in under an hour, this family-friendly baked masterpiece delivers rich, comforting bites in every forkful—making it the ultimate crowd-pleasing dinner!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 can (4 ounces) mild green chilies, diced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 8 pieces corn or flour tortillas
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side until golden brown and cooked through. Remove from skillet and set aside to cool slightly. Once cool, shred the chicken using two forks.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 3-4 minutes until softened, then add the minced garlic and cook for another 1 minute until fragrant.
Stir in the diced green chilies, chicken broth, heavy cream, cumin, and paprika. Bring the mixture to a simmer and let it cook for 5-7 minutes, stirring occasionally, until slightly thickened.
Reduce heat to low and slowly stir in the shredded cheddar cheese and monterey jack cheese, a handful at a time, allowing each addition to melt completely before adding the next. Remove from heat once the cheese sauce is smooth and creamy.
Preheat your oven to 375°F (190°C).
Spread a thin layer of the chili cheese sauce on the bottom of a large baking dish.
Fill each tortilla with a portion of the shredded chicken, then roll tightly and place seam-side down in the baking dish. Repeat with all the tortillas.
Pour the remaining chili cheese sauce evenly over the tortillas, ensuring they are fully covered.
Bake in the preheated oven for 15-20 minutes, or until bubbly and heated through.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh cilantro, if desired, and serve hot.
Nutrition Facts
Calories |
4040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.7 g | 318% | |
| Saturated Fat | 128.2 g | 641% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1172 mg | 391% | |
| Sodium | 5774 mg | 251% | |
| Total Carbohydrate | 119.8 g | 44% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 8.4 g | ||
| Protein | 317.4 g | 635% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2736 mg | 210% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2972 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
