Red Chili Chicken Enchiladas

Name: Red Chili Chicken Enchiladas with Old El Paso Mild Red Enchilada Sauce, Pico de Gallo & Sour Cream
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 10 oz Chicken Breast; 2 tbsp Sour Cream; 1 unit Long Green Pepper; 5 tsp Red Wine Vinegar; 1 Tomato; 6 Tortillas; 1 tbsp Southwest Spice Blend; 1/2 cup Mexican Cheese Blend; 10 oz Mild Red Enchilada Sauce; 4 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Old El Paso Mild Red Enchilada Sauce, Pico de Gallo & Sour Cream

By Recipe0 System

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, poblano, 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 spoonful of sour cream and dig into all that deliciousness.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
10 oz Chicken Breast
2 tbsp Sour Cream
1 unit Long Green Pepper
5 tsp Red Wine Vinegar
1 Tomato
6 Tortillas
1 tbsp Southwest Spice Blend
1/2 cup Mexican Cheese Blend
10 oz Mild Red Enchilada Sauce
4 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all 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). Core, deseed, and dice poblano.

Pat chicken* dry with paper towels.
2

In a small bowl, combine tomato, minced onion, a drizzle of oil, and a splash of vinegar to taste. Season with salt and pepper.
3

Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano, 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.) Transfer to a medium bowl.

Add a drizzle of oil to same pan. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned, 3-5 minutes.

Return veggies to pan. Stir in Southwest Spice, 1 TBSP Old El Paso Mild Red Enchilada Sauce (2 TBSP for 4 servings), and ¼ cup water (1⁄3 cup for 4). (You’ll use more enchilada sauce later.) Cook until everything is coated and chicken is cooked through, 2-3 minutes more. Turn off heat.
4

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.
5

Pour enough remaining Old El Paso Mild Red Enchilada Sauce over enchiladas to thoroughly coat. (You might not need all the sauce.) Sprinkle with Mexican cheese.

Bake on top rack until sauce is bubbly and cheese has melted, 5-7 minutes.
6

Top enchiladas with pico de gallo. Divide between plates. Dollop with sour cream and serve.

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