Chicken Cheeslottas
Turn dinner into an unforgettable flavor experience with these indulgent Chicken Cheeslottas, a creamy, cheesy twist on classic enchiladas! Made with tender shredded chicken seasoned to perfection, a luscious blend of cream cheese, cheddar, and mozzarella, and a hint of spice from diced green chilies and taco seasoning, these rolled tortillas are smothered in a velvety sour cream sauce and baked until golden and bubbly. Easy to prepare and perfect for family dinners or potlucks, this comforting dish comes together in just under an hour. Serve your Chicken Cheeslottas with a side of guacamole, salsa, or a fresh salad for a complete and satisfying Tex-Mex feast that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 pieces Chicken breast (boneless, skinless)
- 8 ounces Cream cheese
- 1 cup Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 1 can (4 ounces) Diced green chilies
- 2 tablespoons Taco seasoning
- 8 pieces Tortillas (large, flour)
- 2 tablespoons Butter
- 1 cup Sour cream
- 1 cup Chicken broth
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a skillet over medium heat. Add the chicken breasts and season with 1 tablespoon of taco seasoning, salt, and pepper. Cook for 6-7 minutes per side, or until fully cooked. Remove from heat and shred the chicken using two forks.
In a large bowl, combine the shredded chicken, cream cheese, shredded cheddar cheese, shredded mozzarella cheese, diced green chilies, and the remaining 1 tablespoon of taco seasoning. Mix until evenly combined.
Lay a tortilla flat on a clean surface. Add 3-4 tablespoons of the chicken mixture to the center, then roll tightly. Repeat with all tortillas and chicken mixture.
Place the rolled tortillas seam-side down in a lightly greased 9x13-inch baking dish.
In a saucepan, melt butter over medium heat. Stir in the garlic powder, paprika, and chicken broth. Gradually whisk in the sour cream until the mixture is smooth. Remove from heat.
Pour the sour cream sauce evenly over the rolled tortillas in the baking dish.
Sprinkle additional shredded cheddar and mozzarella cheese over the top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the Chicken Cheeslottas rest for 5 minutes before serving. Serve warm with a side of guacamole, salsa, or a fresh salad.
Nutrition Facts
Calories |
1197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 37.1 g | 185% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 9.6 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 693 mg | 53% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 598 mg | 13% | |
*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.
