Baked Chicken Enchiladas with Poblano and Pico De Gallo

These saucy, smothered chicken enchiladas are the ultimate comfort food. Flour tortillas are wrapped around a flavorful filling of spiced chicken, tender poblano and onion, then coated with zesty salsa roja and a generous sprinkle of Mexican cheeses. Baked until hot and bubbly, they’re finished with a dollop of fresh pico de gallo and a spoonful of cool sour cream.

This recipe is simple enough for a weeknight but impressive enough for company. Every bite is packed with bold, zesty flavors and a satisfying mix of textures. Serve them with a side of rice or beans for a complete meal that everyone will love.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F. Finely dice the red onion. Core and dice the poblano (long green pepper). Dice the tomato. Zest and juice the lime.
2. In a medium bowl, combine the chopped chicken breast, half the diced onion, half the diced poblano, the Southwest spice blend, salt and pepper. Mix well.
3. In a small bowl, stir together the tomato paste, Tex-Mex paste and 1/4 cup water to make the salsa roja. Set aside.
4. Warm the flour tortillas in the microwave for about 20 seconds so they are pliable. Divide the chicken mixture evenly among the tortillas, placing it down the center. Roll up each tortilla tightly and place seam-side down in a greased 9×13-inch baking dish.
5. Pour the salsa roja over the enchiladas, spreading evenly. Sprinkle the Mexican cheese blend over the top.
6. Bake for 15-20 minutes, until the cheese is melted and bubbly and the filling is heated through.
7. While the enchiladas bake, make the pico de gallo: In a small bowl, combine the diced tomato, remaining diced onion, remaining diced poblano, lime juice and a pinch of salt. Stir to combine.
8. Remove the enchiladas from the oven. Top with the pico de gallo and a dollop of sour cream. Serve immediately.

Recipe Tips

FAQ

Can I use pre-cooked chicken?

Yes, you can use leftover or rotisserie chicken. Just shred or chop it and skip the step of cooking raw chicken.

Can I make these enchiladas ahead of time?

Absolutely! Assemble the enchiladas without baking, cover and refrigerate for up to 24 hours. Add a few extra minutes to the baking time.

What can I substitute for the Mexican cheese blend?

A mix of Monterey Jack and cheddar works well. You can also use queso fresco or a dairy-free alternative.