Smothered Chicken Enchiladas with Red Chili Sauce and Pico De Gallo

These smothered chicken enchiladas are the ultimate comfort food: saucy, hearty and absolutely delicious. Tender flour tortillas are wrapped around a savory filling of spiced chicken, sautéed poblano and onion, then bathed in a zesty red enchilada sauce and topped with a generous sprinkle of Mexican cheeses. Baked until bubbly and golden, each bite is a perfect blend of flavors and textures.

Finish the dish with a dollop of fresh pico de gallo and a spoonful of cool sour cream to balance the heat. This recipe is simple enough for a weeknight dinner but impressive enough for company. Serve it with rice or beans on the side or enjoy it on its own for a satisfying meal.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Mild Red Enchilada SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView 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 (200°C).
2. Finely dice the red onion. Cut the long green pepper in half, remove seeds and dice into small pieces. Dice the tomato.
3. In a large skillet, heat 2 tsp of cooking oil over medium-high heat. Add the diced onion and green pepper and cook until softened, about 4-5 minutes.
4. Add the chopped chicken breast to the skillet. Season with the southwest spice blend, salt and pepper. Cook until the chicken is no longer pink, about 6-8 minutes. Stir in the red wine vinegar and cook for 1 more minute. Remove from heat.
5. Warm the flour tortillas in the microwave for about 20 seconds to make them pliable.
6. Spoon about 1/3 cup of the chicken mixture down the center of each tortilla. Roll up tightly and place seam-side down in a greased 9×13-inch baking dish.
7. Pour the mild red enchilada sauce evenly over the rolled tortillas. Sprinkle the Mexican cheese blend on top.
8. Bake for 10-12 minutes, until the cheese is melted and bubbly.
9. While the enchiladas bake, prepare the pico de gallo: In a small bowl, combine the diced tomato, a few tablespoons of the remaining diced onion (reserve some for garnish) and a pinch of salt. Stir to combine.
10. 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 corn tortillas instead of flour?

Yes, corn tortillas work well, but they are smaller and more delicate. Warm them 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. When ready, bake as directed, adding a few extra minutes if needed.

What can I substitute for the southwest spice blend?

You can use a mix of chili powder, cumin, garlic powder and smoked paprika as a substitute.