Salsa Roja Chicken Enchiladas
with Poblano, 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
1 unit
Tomato Paste
2 tablespoon
Sour Cream
1 unit
Lemon
1 unit
Long Green Pepper
1 unit
Tomato
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
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 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.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the taste, though some found it too spicy or tomato-heavy; adjusting seasoning to preference can help.
- Ease of prep: Quick and simple to make, though some found rolling enchiladas tricky or time-consuming.
- Suggestions: Consider shredding the chicken, adding more cheese inside, and using corn tortillas for better texture 🌮.
- Portions: While filling for most, some wished for a side dish like rice or beans to complete the meal.
- Sauce: Try reducing the sauce longer for less acidity, or add a bit more for those who found it dry.
Reviews from our home cooks
This meal is one of the most delicious we've ever had, and that's really saying something because we've had over 100 Hello Fresh boxes!!! It was SO tasty. If I had one tip to give, I'd say send 1.5 times or even double the sour cream next time-- it could have used a bit more per serving. This did not diminish our enjoyment of it though. We will DEFINITELY order this again!!
The Salsa Roja Chicken Enchiladas were definitely the family favorite this week! So easy yet so flavorful too- will certainly request others like this in the future. Thank you HelloFresh team!!
Wow, these were so yummy! The tomato paste in the sauce for the enchiladas gave the dish a nice tanginess. Lemon paired beautifully with the sauce. Salsa on top was very fresh.
I cut up the chicken to smaller pieces while cooking. The enchiladas were full of flavor and the chicken was melt in your mouth tender. Had refried beans on the side. Perfect meal
This is an interesting recipe. I have never made a red enchilada sauce like before but it was very good. I can make this in my air fryer oven. Yummy,
Easy recipe and tastier than expected. The chicken breast pieces are a little too large for enchiladas, but was able to make it work. Would like better quality chicken, try some corn tortillas for a change and some salsa Verde for suggestions.
These were so incredibly fulfilling!! I do believe a slight cut back on the mexican spices would have been better, it was a bit much having it on the chicken as well as in the enchilada sauce. Otherwise, these were delicious!!
omg this was my first time making and having enchiladas, they were so good and super easy to make, loved this one a lot. again maybe adding some cilantro to the pico would just add that next level
Wow! Some of the best enchiladas I've had! Wish it came with a side though - veggies or rice & beans.
Very good flavors. Added extra sauce ingredients to the enchilada sauce to prevent dryness. Overall, a recipe worth repeating.
