Green Salsa Chicken Enchiladas with Charred Pepper and Spicy Crema

These green salsa chicken enchiladas are all about big flavor with a simple, homey method: spiced chopped chicken and charred green pepper are rolled into warm flour tortillas, covered with tangy green salsa and baked under a blanket of Mexican cheese.

A quick hot sauce crema adds a cool, spicy finish, while scallions bring a fresh bite at the end. It’s a satisfying baked chicken dinner with just the right mix of creamy, saucy, melty and zesty.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Green SalsaView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven for baking. Trim and thinly slice the scallions, keeping the white and green parts separate. Core and slice or dice the long green pepper.
2. Place a nonstick skillet over medium-high heat. Add the green pepper and cook, stirring occasionally, until it is softened and lightly charred in spots. Season with salt and black pepper.
3. Add the chopped chicken breast, scallion whites, Southwest spice blend, salt and black pepper to the skillet. Cook, stirring occasionally, until the chicken is cooked through and well coated in the spices.
4. Warm the flour tortillas just until pliable so they roll without tearing.
5. Divide the chicken and pepper filling among the tortillas. Roll each tortilla around the filling, then arrange the enchiladas seam-side down in a baking dish.
6. Spoon the green salsa over the rolled enchiladas, then sprinkle the Mexican cheese blend evenly over the top.
7. Bake until the sauce is bubbling, the enchiladas are heated through and the cheese is melted.
8. While the enchiladas bake, stir together the sour cream and hot sauce. Season with salt and black pepper to taste.
9. Serve the enchiladas topped with the hot sauce crema and the reserved scallion greens.

Recipe Tips

FAQ

What kind of salsa should I use for these enchiladas?

Use green salsa, also commonly called salsa verde. The recipe is built around its tangy flavor.

Can I make these enchiladas less spicy?

Yes. The heat comes mainly from the hot sauce in the sour cream topping, so you can use less hot sauce to keep the crema milder.

Why do I need to warm the tortillas?

Warming makes flour tortillas more flexible, which helps them roll around the chicken filling without tearing.

How do I know the enchiladas are done baking?

They are ready when the green salsa is bubbling, the filling is hot and the cheese on top is melted.

What is in the filling?

The filling is made with chopped chicken breast, charred long green pepper, scallion whites, Southwest spice blend, salt and black pepper.