Chicken, Pepper & Bacon Enchiladas
with Lime Crema & Scallions
- Milk
- Soy
- Wheat
These enchiladas have it all! You’ll roll soft flour tortillas around a filling of tender chicken breast bites, smoky bacon, and green pepper. Douse them with red enchilada sauce, sprinkle with our Mexican cheese blend, and bake until bubbly. Finish with a drizzle of tangy lime crema and a sprinkle of scallion greens.
Ingredients
2 unit
Scallions
4 ounce
Bacon
1 tablespoon
Mexican Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 unit
Lime
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 teaspoon
Hot Sauce
1 unit
Long Green Pepper
20 ounce
Chopped Chicken Breast
10 ounce
Enchilada sauce
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
Not included in your delivery
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. • Core, deseed, and dice green pepper into 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens.
• Slice bacon crosswise into 1⁄4-inch pieces. • Open package of chicken and drain off any excess liquid. • Heat a large dry pan over medium-high heat. Add bacon in an even layer; cook, undisturbed, until bottom is crispy, 2-3 minutes. Stir in chicken, green pepper, scallion whites, Mexican Spice Blend, and a pinch of salt. Cook, stirring occasionally and adjusting heat if browning too quickly, until bacon is crispy, chicken is cooked through, and green pepper is tender, 4-6 minutes. TIP: Add a drizzle of oil if pan seems dry.
• While filling cooks, wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. • Once filling is done, lay tortillas on a clean work surface. Place a small amount of filling on the bottom half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. • Arrange enchiladas, seam sides down, in an 8-by-8-inch baking dish or ovenproof pan (use a 9-by-13-inch baking dish for 4 servings).
• Cover enchiladas with as much enchilada sauce as you like (we sent extra!). Sprinkle with Mexican cheese blend. • Bake on top rack until sauce is bubbling and cheese melts, 3-5 minutes.
• While enchiladas bake, zest and quarter lime. • In a small bowl, combine sour cream, juice from one lime wedge (two wedges for 4 servings), and as much lime zest as you like. Taste and season with salt and pepper.
• Divide enchiladas between plates and top with lime crema and scallion greens. Serve with hot sauce and any remaining lime wedges on the side.
Pork is fully cooked when internal temperature reaches 145°.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the smoky bacon and tangy lime crema, though some found the spice blend overpowering or too smoky 🌶️.
- Ease of prep: Quick and easy to prepare, but some struggled with large chicken pieces and suggested pre-cooking the bacon.
- Suggestions: Consider dicing chicken smaller, adding beans or rice, and using more cheese both inside and on top.
- Portions: A few wanted larger tortillas or more filling to better stuff the enchiladas.
- Texture: Some found the bacon's texture off-putting; try crisping it separately before adding to the filling.
