Cheesy Chicken and Pepper Enchiladas with Pico De Gallo and Lime Crema

These chicken and pepper enchiladas are the ultimate comfort food: saucy, cheesy and packed with flavor. Tender chicken and sautéed bell peppers are rolled into flour tortillas, then smothered in a zesty tomato sauce and baked until bubbly and golden. A dollop of tangy lime crema and fresh pico de gallo adds brightness and crunch.

Perfect for a weeknight dinner or a festive gathering, this dish comes together quickly with simple ingredients. Serve with extra lime wedges for a burst of citrus.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView 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

2 unit ScallionsView 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 475°F with a rack in the top position. Wash and dry produce. Dice the tomato. Trim and thinly slice the scallions. Quarter the lime. Core, deseed and dice the bell pepper into ½-inch pieces.
2. In a small bowl, combine diced tomato, scallions, a drizzle of oil and juice from one lime wedge. Season with salt and pepper. In another small bowl, combine sour cream with lime juice to taste. Add water 1 teaspoon at a time until it reaches a drizzling consistency. Season with salt and pepper.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, salt and pepper; cook until just softened, 4-5 minutes. Add another drizzle of oil to the pan, then add the chopped chicken, half the Tex-Mex paste, half the Southwest Spice Blend, salt and pepper. Cook, stirring occasionally, until chicken is cooked through, 4-6 minutes.
4. Place a small amount of the chicken and pepper filling on one half of each tortilla. Roll up tortillas, starting with the filled side, to create enchiladas. Place them seam-side down in an 8×8-inch baking dish (or 9×13-inch for 4 servings).
5. In a liquid measuring cup or bowl, combine ½ cup water, tomato paste, remaining Tex-Mex paste and remaining Southwest Spice Blend. Pour the sauce over the enchiladas to coat thoroughly. Sprinkle with Mexican cheese blend. Bake on the top rack until sauce is bubbly and cheese has melted, 3-5 minutes.
6. Top enchiladas with lime crema and pico de gallo. Divide among plates and serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them slightly before rolling to prevent cracking.

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 sour cream in the lime crema?

Greek yogurt or a dairy-free alternative like coconut yogurt can be used for a similar tangy cream.