Salsa Roja Chicken Enchiladas
with Green Pepper, 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, mildly spicy green pepper, 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 a spoonful of sour cream and dig into all that deliciousness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ unit
Red Onion
10 ounce
Chopped Chicken Breast
1 unit
Tomato Paste
1 unit
Long Green Pepper
1 unit
Tomato
1 unit
Lime
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
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 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. Halve, deseed, and dice green pepper.
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In a small bowl, combine tomato, minced onion, a drizzle of oil, and a squeeze of lime juice. Season with salt and pepper.
-
Open package of chicken* and drain off any excess liquid.
-
Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper, 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.) Turn off heat. Transfer veggies to a medium bowl.
-
Heat a drizzle of oil in same pan used for veggies over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned, 3-5 minutes.
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Return veggies to pan. Stir in half the Tex-Mex paste, half the Southwest Spice Blend (you’ll use the rest of each later), and ¼ cup water (⅓ 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.
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In a second small bowl, combine tomato paste, remaining Tex-Mex paste, remaining Southwest Spice Blend, and ½ cup water (¾ cup for 4 servings).
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Pour sauce over enchiladas. Sprinkle with Mexican cheese blend.
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Bake on top rack until sauce is bubbly and cheese is melted, 3-5 minutes.
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Top enchiladas with pico de gallo. Divide between plates. Dollop with sour cream and serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty, flavorful enchiladas, though some found the sauce too tomato-heavy or acidic.
- Ease of prep: Quick and easy to make, with simple instructions that even novice cooks could follow.
- Suggestions: Consider adding cheese inside the enchiladas, using corn tortillas, and including rice or beans as a side.
- Spice level: Some found it pleasantly spicy, while others thought it was too hot — adjust seasoning to taste.
- Sauce: For a richer sauce, try adding more liquid or reducing tomato paste; some preferred traditional enchilada sauce.
