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Salsa Roja Chicken Enchiladas
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Salsa Roja Chicken Enchiladas

Salsa Roja Chicken Enchiladas

with Poblano, Pico de Gallo & Sour Cream

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.


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

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit

Roma Tomato

1 unit

Red Onion

1 unit


1 unit

Poblano Pepper

10 ounce

Chicken Breast Strips

1 tablespoon

Southwest Spice Blend

1 unit

Tex-Mex Paste

6 unit

Flour Tortillas

(Contains Soy, Wheat)

1.5 ounce

Tomato Paste

½ cup

Mexican Cheese Blend

(Contains Milk)

2 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery



4 teaspoon

Vegetable Oil


Nutrition Values

/ per serving
Energy (kJ)3431 kJ
Calories820 kcal
Fat40 g
Saturated Fat16 g
Carbohydrate78 g
Sugar12 g
Dietary Fiber5 g
Protein43 g
Cholesterol125 mg
Sodium2060 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.


Paper Towel
Small Bowl
Large Pan
Medium Bowl
Baking Dish



• 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). Quarter lime. Core, deseed, and dice poblano. • Pat chicken* dry with paper towels.

Make Pico De Gallo

• In a small bowl, combine tomato, minced onion, a drizzle of oil, and a squeeze of lime juice. Season with salt and pepper.

Cook Filling

• 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 another 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) and cook until everything is coated and chicken is cooked through, 2-3 minutes more. Turn off heat.

Assemble Enchiladas

• 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.

Make Sauce & Bake

• In a second small bowl, combine tomato paste, remaining Tex-Mex paste and 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 has melted, 3-5 minutes.


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