Cheesy Chicken Tortilla Melts with Spicy Cream Sauce

These cheesy chicken tortilla melts are the ultimate quick and satisfying dinner. Juicy chicken thighs and tender green peppers are wrapped in flour tortillas with cheddar cheese and a spicy cream sauce, then pan-fried until golden and crispy. The best part? Everything comes together in just 25 minutes with minimal cleanup.

Serve these melts with extra spicy cream sauce for dipping. They’re perfect for busy weeknights when you want something delicious without a lot of fuss.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Chicken ThighsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use chicken breast instead of thighs?

Yes, you can substitute diced chicken breast, but adjust cooking time as needed to avoid drying out.

Can I make this recipe gluten-free?

Use gluten-free tortillas and ensure the beef stock concentrate is gluten-free.

How do I store leftovers?

Store leftover tortilla melts in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven until crispy.