Salsa Roja Chicken Enchiladas

Name: Salsa Roja Chicken Enchiladas with Poblano, Pico de Gallo & Sour Cream
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 10 oz Chicken Breast; 1 Tomato; 2 tbsp Sour Cream; 1 Lemon; 1 unit Long Green Pepper; 1 Tomato; 6 Tortillas; 1 unit Tex-Mex Paste; 1 tbsp Southwest Spice Blend; 1/2 cup Mexican Cheese Blend; tsp Salt, tsp; tsp Black Pepper, tsp

with Poblano, 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
1 Tomato
2 tbsp Sour Cream
1 Lemon
1 unit Long Green Pepper
1 Tomato
6 Tortillas
1 unit Tex-Mex Paste
1 tbsp Southwest Spice Blend
1/2 cup Mexican Cheese Blend
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 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 lemon. 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 squeeze of lemon juice (juice from half a lemon for 4 servings). 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 half the Tex-Mex paste, half the Southwest Spice (you’ll use the rest of each later), and ¼ cup water (1⁄3 cup for 4 servings). 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

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 to thoroughly coat. Sprinkle with Mexican cheese.

Bake on top rack until sauce is bubbly and cheese melts, 3-5 minutes
6

Top enchiladas with pico de gallo. Divide between plates. Dollop with sour cream and serve with remaining lemon wedges on the side.

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