Red Chili Chicken Enchiladas

Name: Red Chili Chicken Enchiladas with Old El Paso Mild Red Enchilada Sauce, Pico de Gallo & Sour Cream
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Roma Tomato; 1 unit Red Onion; 5 teaspoon Red Wine Vinegar; 1 unit Poblano Pepper; 10 ounce Chicken Breast Strips; 1 tablespoon Southwest Spice Blend; 10 ounce Mild Red Enchilada Sauce; 6 unit Flour Tortillas; ½ cup Mexican Cheese Blend; 2 tablespoon Sour Cream; Salt; Pepper; 4 teaspoon Cooking Oil

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

Recipe Development TeamPublished on April 13, 2021

Get 10 Free Meals + Free Breakfast For Life

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.

Tags:

Spicy

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Roma Tomato

1 unit

Red Onion

5 teaspoon

Red Wine Vinegar

1 unit

Poblano Pepper

10 ounce

Chicken Breast Strips

1 tablespoon

Southwest Spice Blend

10 ounce

Mild Red Enchilada Sauce

6 unit

Flour Tortillas

½ cup

Mexican Cheese Blend

2 tablespoon

Sour Cream

Not included in your delivery

Salt

Pepper

4 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories820 kcal

Fat39 g

Saturated Fat15 g

Carbohydrate73 g

Sugar9 g

Dietary Fiber3 g

Protein44 g

Cholesterol135 mg

Sodium1850 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.

Utensils

•Paper Towel

•Small Bowl

•Large Pan

•Medium Bowl

•Baking Dish

Instructions

• 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.

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

• 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.

• 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.

• 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.