Smoky Bacon and Chicken Enchiladas with Lime Crema

These loaded enchiladas are packed with smoky bacon, tender chicken and vibrant green peppers, all rolled in soft flour tortillas and baked under a blanket of red enchilada sauce and melted Mexican cheese. A drizzle of tangy lime crema and a sprinkle of scallions finish the dish with brightness and crunch.

Ready in under 30 minutes, this recipe is perfect for a busy weeknight when you crave something hearty and satisfying. The combination of crispy bacon, juicy chicken and zesty lime crema will make these enchiladas a new family favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.24 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Mild Red Enchilada SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 475°F. Wash and dry produce. Core, deseed and dice green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
2. Slice bacon crosswise into ¼-inch pieces. Open package of chicken and drain off any excess liquid. Heat a large dry pan over medium-high heat. Add bacon in an even layer; cook undisturbed until bottom is crispy, 2-3 minutes. Stir in chicken, green pepper, scallion whites, Mexican spice blend and a pinch of salt. Cook, stirring occasionally and adjusting heat if browning too quickly, until bacon is crispy, chicken is cooked through and green pepper is tender, 4-6 minutes. (Add a drizzle of oil if pan seems dry.)
3. While filling cooks, wrap tortillas in damp paper towels; microwave until warm and pliable, about 30 seconds. Once filling is done, lay tortillas on a clean work surface. Place a small amount of filling on the bottom half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Arrange enchiladas seam-side down in an 8-by-8-inch baking dish (use a 9-by-13-inch dish for 4 servings).
4. Cover enchiladas with as much enchilada sauce as you like. Sprinkle with Mexican cheese blend. Bake on top rack until sauce is bubbling and cheese melts, 3-5 minutes.
5. While enchiladas bake, zest and quarter lime. In a small bowl, combine sour cream, juice from one lime wedge (two wedges for 4 servings) and as much lime zest as you like. Season with salt and pepper.
6. Divide enchiladas between plates and top with lime crema and scallion greens. Serve with hot sauce and any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, you can substitute corn tortillas. Warm them in the microwave or on a skillet to prevent cracking and note that they may have a slightly different texture.

How do I store leftovers?

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Can I make this recipe vegetarian?

Absolutely! Omit the bacon and chicken and use black beans, corn or sautéed mushrooms instead. Adjust cooking time as needed.