Rich and Creamy Chicken Enchiladas

Preheat the oven to its optimal temperature of 325 degrees Fahrenheit (165 degrees Celsius).

Place a large piece of chicken on a sheet of aluminum foil and sprinkle with 1 teaspoon of salt, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin. Fold the foil over the chicken to create a sealed packet, then place it on a baking sheet lined with parchment paper.

Bake the chicken in the preheated oven until it reaches a tender and fully cooked state, with no pink color remaining in the center. This should take approximately 50 minutes. To verify doneness, insert an instant-read thermometer into the center of the chicken and check that it reaches a minimum internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Once cooked, shred the chicken and set it aside. Next, increase the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).

While the chicken is cooking, prepare the tortillas. Lightly spread butter on both sides of each tortilla.

Heat a skillet over medium heat and cook the tortillas for about 10 seconds on each side. This will give them a toasted texture.

In the same skillet, heat oil over medium-high heat and add sliced onion, poblano pepper, and bell pepper. Cook these vegetables for about 2 minutes, stirring frequently to prevent burning. Add the remaining salt, chili powder, and cumin, then continue cooking until they are very tender. Reduce the heat to medium-low and stir in diced tomatoes and cream cheese. Cook, stirring constantly, until the cheese has melted. Remove from heat and stir in sour cream and 2 cups of Cheddar-Monterey Jack cheese blend. Fold in the shredded cooked chicken.

Spread a thin layer of refried beans down the center of each tortilla. Add about 1/4 cup of chicken filling and roll up to seal the tortilla tightly. Repeat this process with the remaining beans and filling.

Pour 1/4 cup of enchilada sauce into the bottom of a 9x13-inch baking dish. Arrange the rolled tortillas in a single layer over the sauce, leaving some space between each one. Pour the remaining enchilada sauce over the top and spread it evenly to coat all the tortillas. Sprinkle with remaining cheese.

Bake the enchiladas in the preheated oven until they are golden and bubbly, taking about 30 minutes. Let them stand for 10 minutes before serving with desired toppings.