Cheesy Enchilada Bake
1 Rotisserie Chicken Boned and Chopped
2 Teaspoons Kosher Salt, Divided
2 Teaspoons Chili Powder, Divided
1 ½ Teaspoons Ground Cumin, Divided
8 (10 Inch) Flour Tortillas
4 Tablespoons Butter
3 Tablespoon Olive Oil
1 Large 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
1 (8 Ounce) Package Cream Cheese
8 Ounces Sour Cream
6 Cups Shredded Cheddar-Monterey Jack Cheese Blend, Divided
1 Cup Refried Beans (Optional)
2 (15 Ounce) Cans Red Enchilada Sauce
Step 1 Preheat the oven to 325 degrees F (165 degrees C).
Step 2 Toss Chicken with 1 teaspoon salt, 1 teaspoon chili powder, and 1 teaspoon cumin.
Step 3 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.
Step 4 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 4 cups Cheddar-Monterey Jack cheese blend.
Step 5 Spread about 1 tablespoon refried beans, if using, in the center of a tortilla. Add about 1/3 cup chicken filling and roll up to seal. Repeat with remaining beans and filling. Pour 1/2 cup sauce in the bottom of 9×13-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.
Step 6 Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings. Serve with garden salad and lemonade. Serves 8