One-Pan Cheesy Chicken Tortilla Melts
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One-Pan Cheesy Chicken Tortilla Melts

One-Pan Cheesy Chicken Tortilla Melts

with Chicken Thighs, Green Pepper & Spicy Cream Sauce

Melty cheese. Creamy sauce. One pan, and minimal clean up. Yeah, that’s a recipe for mealtime success! Tonight, we’ve got juicy dark meat chicken and green pepper-stuffed tortilla melts filled with two luscious fillings: cheddar cheese and a spicy cream sauce. Don't worry, there's extra sauce for dipping! The best part? This melted goodness all comes together in just 25 minutes.

Easy Cleanup
Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes


serving amount

1 unit

Long Green Pepper

3 tablespoon

Sour Cream

(Contains Milk)

4 tablespoon

Cream Cheese

(Contains Milk)

2 teaspoon

Hot Sauce

10 ounce

Diced Chicken Thighs

1 unit

Beef Stock Concentrate

2 unit

Flour Tortillas

(Contains Soy, Wheat)

½ cup

Cheddar Cheese

(Contains Milk)

Not included in your delivery



1 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories730 kcal
Fat43 g
Saturated Fat21 g
Carbohydrate44 g
Sugar8 g
Dietary Fiber3 g
Protein42 g
Cholesterol210 mg
Sodium1320 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Large Pan
Slotted Spoon
Paper Towel


Prep & Make Sauce

• 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.

Cook Green Pepper

• 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.

Cook Filling

• 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.

Assemble Tortilla Melts

• 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.

Cook Tortilla Melts

• 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.

Finish & Serve

• Cut tortilla melts into wedges. • Divide between plates and serve with remaining spicy cream sauce on top or on the side for dipping.

Chicken is fully cooked when internal temperature reaches 165°.