Tex-Mex Chicken & Pepper Enchiladas
with Dark Meat Chicken, Pico de Gallo & Lime Crema
- Milk
- Wheat
- Soy
When it comes to Mexican food, burritos typically get all the glory. In our humble opinion, enchiladas are a total unsung dinner hero. Technically easier-to-assemble burritos smothered in a delicious sauce, these weeknight wonders offer so much more than “food on the table.” This Tex-Mex version is filled with a combo of spiced beef and green pepper, topped with a bold red sauce and Mexican cheese, then baked until bubbly and melty. With a finishing touch of fresh pico and lime crema, that’s a whole ’lada deliciousness.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Tomato Paste
10 ounce
Diced Skinless Dark Meat Chicken
1 unit
Long Green Pepper
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
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
1 tablespoon (tbsp)
Cooking Oil
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. Core, deseed, and dice green pepper. Trim and thinly slice scallions. Quarter lime.
In a small bowl, combine tomato, scallions, a drizzle of oil, and juice from one lime wedge (two wedges for 4 servings). Season with salt and pepper.
In a separate small bowl, combine sour cream with lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, salt, and pepper; cook until just softened, 3-4 minutes. Transfer to a plate.
Add another drizzle of oil to same pan. Add beef*, half the Tex-Mex paste, half the Southwest Spice Blend (you’ll use the rest of the Southwest Spice Blend later), salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
Return green pepper to pan; stir to combine. 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 an ovenproof pan.
In a medium bowl or liquid measuring cup, combine tomato paste, remaining Tex-Mex paste, remaining Southwest Spice Blend, and ½ cup water (¾ cup for 4 servings).
Pour over enchiladas to thoroughly coat. Sprinkle with Mexican cheese blend.
Bake on top rack until sauce is bubbly and cheese has melted, 3-5 minutes.
Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the taste, calling it delicious and flavorful. Some found it a bit bland; consider adding extra spices or hot sauce for more kick 🌶️.
- Ease of prep: Generally easy to make, though a few found it time-consuming. Toast tortillas before filling to prevent sogginess.
- Suggestions: Add black beans or rice to the filling for more substance. Use corn tortillas instead of flour for a more authentic texture.
- Leftovers: Some found leftovers soggy; drain filling well and consider reheating in the oven to crisp up.
- Sauce: Make extra sauce or reduce water for a thicker consistency. Some preferred verde sauce over the red tomato-based one.
- Customization: Try with different proteins like chicken or beef. Adding cilantro, jalapeños, or banana peppers can boost flavor.
Reviews from our home cooks
We subbed for ground turkey and loved these enchiladas! Filling without feeling heavy, and so fresh!
I think this is my favorite so far. Very tasty and easy to prepare!
This was delicious. I added a few banana peppers on mine to kick it up a notch!
Good and comforting. We added a black bean/rice mix to the filling though.
Loved making the sauce rather than having it in a can
The fresh pico and lime were my favorite flavors. I would definitely order this again. The only change I would make is to toast up the flour tortilla because it got digustingly wet and mushy on the bottom.
The measurement for the sauces is too much. Both the crema and the enchilada sauce came out watery despite following all instructions. You probably don't need to add that much water if at all.
Tasted good, but took me more than 90 minutes and had too many steps that were not clearly pictured. Required dirtying too much cookware. Did not taste good enough to justify the time. I think it cold have had a bit more spice or kick too.
tex mex paste is a little spicy. I like the canned sauce you send better than making it with that
Very good. 10/10. I would like to see sides implemented for this meal like rice or beans. I added a can of beans that had jalepenos and peppers in it and it paired well fyi. Nobody eats enchiladas w/o sides.
