Smoky Bacon and Chicken Enchiladas with Lime Crema

These smoky bacon and chicken enchiladas are the ultimate comfort food. Tender chicken breast, crispy bacon and sautéed green peppers are rolled in soft flour tortillas, then drenched in red enchilada sauce and topped with melted Mexican cheese. Baked until bubbly, each bite is a perfect blend of smoky, savory and tangy flavors.

Finish with a drizzle of homemade lime crema and a sprinkle of fresh scallion greens for a bright, refreshing contrast. Serve with hot sauce and extra lime wedges on the side for a customizable kick. This easy recipe is perfect for busy weeknights or casual gatherings.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

20 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. (Tip: 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 sides down in an 8-by-8-inch baking dish or ovenproof pan (use a 9-by-13-inch dish for 4 servings).
4. Cover enchiladas with as much enchilada sauce as you like (we sent extra!). 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. Taste and 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, corn tortillas work well. Warm them briefly in the microwave or on a skillet to make them pliable before rolling.

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.

Can I make the lime crema ahead of time?

Absolutely! The lime crema can be prepared up to a day in advance and stored in the refrigerator. Stir before using.