Red Chili Chicken Enchiladas
with Old El Paso Mild Red Enchilada Sauce, Pico de Gallo & Sour Cream
- Wheat
- Soy
- Milk
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.
Ingredients
1 unit
Red Onion
10 ounce
Chopped Chicken Breast
2 tablespoon
Sour Cream
1 unit
Long Green Pepper
5 teaspoon
Red Wine Vinegar
1 unit
Tomato
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
10 ounce
Mild Red Enchilada Sauce
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• Top enchiladas with pico de gallo. Divide between plates. Dollop with sour cream and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the taste, though some found it mild; adding extra herbs or spices boosted flavor 🌶️.
- Ease of prep: Quick and simple to make, with clear instructions for most; a hit for weeknight dinners.
- Suggestions: Consider using corn tortillas for authenticity; shredded chicken might work better than chunks.
- Leftovers: Reheats well the next day; some found it even more flavorful as leftovers.
- Portions: Several wished for a side dish like rice or beans to round out the meal.
Reviews from our home cooks
Excellent meal. Fairly easy to make. Did not make the Pico de Gallo, but instead used the tomatoes and minced onions for toppings to be added as desired. Omitted the Poblano and roughly chopped the onion instead of slicing it. So just cooked the onion until somewhat translucent and then added the chicken to the pan with it. Followed the recipe after that. Delicious meal. Oh, did not add the toppings while in baking dish, but after plating so they would stay on the enchiladas better.
This recipe was easy to make and the husband loved it. It was a nice change up to the ground beef enchiladas with red sauce that I usually make. The Poblano pepper was a new thing to me. I expected it to be hot and spicy due to the red pepper symbol by the name on the recipe card, so I was going to only use half, but after tasting and seeing it wasn't spicy I used the whole thing. Maybe take the red pepper symbol off the card if they aren't spicy.
This is a tasty fairly easy recipe although am not usually a fan of your chicken pulverized strips. Recommend breaking up the chicken pieces while cooking to fit better in the enchiladas. Overall good flavors. I added sliced black olives on top too. Curious why Hello Fresh never uses corn tortillas.
I did two tablespoons of the enchilada sauce with the chicken and veggies (instead of one). Also spread a little sauce on the bottom of the baking dish before adding the enchiladas. Smells so good and tastes great!
Adding an extra sour cream to mix into chicken and veggie mixture at the end of cooking makes it creamy. Also, adding extra shredded cheese into cooked chicken mixture gives it a cheesier flavor. This dish was delicious
I think the canned sauce would have benefitted from some smoked ancho chili powder or the smokey southwest seasoning in it as well. We also generally prefer a sour cream sauce on chicken enchiladas and after trying this still feel that way. Recipe was quick and easy so can't complain there.
Very good. I thought the chicken needed a little more flavor. I topped my enchiladas with sour cream and Sriracha sauce; and that did the trick!
This is spot on for taste! Fun to make too! We roasted extra chilis between each enchilada and it was awesome. Great dish for kids to make too!
This enchilada recipe was YUMMY! It held great for leftover reheating. Another wonderful FAMILY meal that all enjoyed. The tomato salsa was AMAZING!
Would have preferred more heat than the mild enchilada sauce, medium or even hot. Fresh cilantro would have been good in the pico and maybe some fresh jalapeño.
