Salsa Roja Chicken Enchiladas
with Green Pepper, Pico de Gallo & Sour Cream
Saucy, smothered, hearty, and delicious: This enchilada bake has everything you could possibly want. You’ll make it by wrapping flour tortillas around a filling of spiced chicken, mildly spicy green pepper, and onion, then coating the bundles with a healthy glug of zesty salsa roja and a sprinkle of Mexican cheeses. Put it in the oven and let it get piping hot and bubbly, then finish with a dollop of pico de gallo and a spoonful of sour cream and dig into all that deliciousness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato
1 unit
Red Onion
1 unit
Lime
1 unit
Long Green Pepper
10 ounce
Chopped Chicken Breast
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
1 unit
Tomato Paste
½ cup
Mexican Cheese Blend
(Contains Milk)
1.5 tablespoon
Sour Cream
(Contains Milk)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. • Dice tomato. Trim, peel, and thinly slice half the onion (whole onion for 4 servings); mince a few slices until you have 1 TBSP (2 TBSP for 4). Quarter lime. Halve, deseed, and dice green pepper.
• In a small bowl, combine tomato, minced onion, a drizzle of oil, and a squeeze of lime juice. Season with salt and pepper.
• Pat chicken* dry with paper towels. • Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper, sliced onion, salt, and pepper. Cook until veggies are softened, 4-6 minutes. (TIP: Add a splash of water if veggies begin to brown too quickly.) Turn off heat. Transfer veggies to a medium bowl. • Heat a drizzle of oil in same pan used for veggies over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned, 3-5 minutes. • Return veggies to pan. Stir in half the Tex-Mex paste, half the Southwest Spice (you’ll use the rest of each later), and ¼ cup water (⅓ cup for 4 servings). Cook until everything is coated and chicken is cooked through, 2-3 minutes more. Turn off heat.
• Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in an 8-by-8-inch baking dish (9-by-13-inch dish for 4 servings) or ovenproof pan.
• In a second small bowl, combine tomato paste, remaining Tex-Mex paste, remaining Southwest Spice, and ½ cup water (¾ cup for 4 servings). • Pour sauce over enchiladas. Sprinkle with Mexican cheese. • Bake on top rack until sauce is bubbly and cheese is melted, 3-5 minutes.
• Top enchiladas with pico de gallo. Divide between plates. Dollop with sour cream and serve with remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165º.