Cheesy Chicken Tortilla Melts with Spicy Cream Sauce

These cheesy chicken tortilla melts are the ultimate quick and satisfying dinner. Juicy chicken and tender green peppers are smothered in a spicy cream sauce and melted cheddar, all folded into crispy golden tortillas. The best part? Everything comes together in just one pan, meaning minimal cleanup and maximum flavor.

Serve these tortilla melts with extra spicy cream sauce for dipping. They’re perfect for busy weeknights when you want something delicious without spending hours in the kitchen. Ready in 25 minutes, this recipe is sure to become a family favorite.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, core and thinly slice green pepper into strips. In a small microwave-safe bowl, combine sour cream, cream cheese, 1 tsp water (2 tsp for 4 servings) and hot sauce to taste. (Start with half the hot sauce, then taste and add more from there if you like things spicy.) Microwave until softened, 30 seconds. Stir to combine.
2. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add green pepper and cook, stirring occasionally, until slightly softened, 2-3 minutes.
3. Open package of chicken and drain off any excess liquid. Add chicken to pan with green pepper. Season with a big pinch of salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through and green pepper is tender, 4-6 minutes. Stir in stock concentrate until combined. Turn off heat.
4. Place tortillas on a clean work surface. Spread one half of each tortilla with half the spicy cream sauce (save the rest for serving). Using a slotted spoon, top cream sauce with chicken filling, then sprinkle with cheddar. Fold tortillas in half to create tortilla melts.
5. Wipe out pan used for filling. Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat. Add tortilla melts (work in batches for 4); cook until tortillas are golden brown and cheese melts, 3-4 minutes per side. Transfer to a paper-towel-lined cutting board.
6. Cut tortilla melts into wedges. Divide between plates and serve with remaining spicy cream sauce on top or on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute cheddar with Monterey Jack, mozzarella or a Mexican blend.

Can I make these tortilla melts ahead of time?

They are best served fresh, but you can prepare the filling in advance and assemble just before cooking.

What can I serve with these tortilla melts?

They go well with a side salad, rice or beans.