Enchilada Chicken Melt Recipe

Name: Enchilada Chicken Melt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken breasts, boneless and skinless cut thin; 2 cups low-fat cheddar cheese, shredded; 1 cup fat free sour cream; 12 red onion, finely chopped; 1 (14 ounce) can diced tomatoes, with chiles drained; 2 scallions, finely chopped; 1 jalapeno, seeded, deveined, and finely chopped; ½ cup cilantro, fresh finely chopped; 1 lime, juiced; salt and freshly ground black pepper

Servings: persons

1
Preheat your oven to 350 degrees F.
2
Prepare Salsa by combining the tomatoes, scallions, jalapeno, cilantro, salt and lime juice in a mixing bowl.
3
Set aside.
4
Place chicken in a large frying pan over medium heat and cook until slightly brown.
5
Mix the cheese, sour cream, and onion in a mixing bowl.
6
Season with salt and pepper and stir well.
7
Place chicken in a coated 9 by 13-inch baking dish.
8
Spread the cheese mixture over the chicken.
9
Place in the oven until the cheese is melted, about 5 to 8 minutes.
10
Serve hot over rice and topped with the Salsa.

856

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs chicken breasts, boneless and skinless cut thin, 2 cups low-fat cheddar cheese, shredded, 1 cup fat free sour cream, 12 red onion, finely chopped, and more.

Yes, Enchilada Chicken Melt falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Enchilada Chicken Melt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions