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.
Chicken Breast Strips
Southwest Spice Blend
(Contains Soy, Wheat)
Mexican Cheese Blend
Not included in your delivery
• 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.
• 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.
• 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.
• 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.
• 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
• Top enchiladas with pico de gallo. Divide between plates. Dollop with sour cream and serve with remaining lemon wedges on the side.