Spiced Chicken and Green Pepper Enchiladas with Pico De Gallo and Lime Crema

Enchiladas are the unsung heroes of weeknight dinners-easier than burritos to assemble and smothered in a delicious sauce. This Tex-Mex inspired version features a spiced chicken and green pepper filling, rolled in flour tortillas, topped with a bold red sauce and Mexican cheese, then baked until bubbly and melty. A finishing touch of fresh pico de gallo and lime crema takes them over the top.

Perfect for a family meal or casual gathering, these enchiladas deliver big flavor with minimal fuss. Serve with extra lime wedges for a bright, zesty finish.

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Ingredients

1.5 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 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

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. Adjust rack to top position and preheat oven to 475°F. Wash and dry produce. Dice tomato. Core, deseed and dice green pepper. Trim and thinly slice scallions. Quarter lime.
2. In a small bowl, combine tomato, scallions, a drizzle of oil and juice from one lime wedge (two wedges for 4 servings). Season with salt and pepper. In a separate small bowl, combine sour cream with lime juice to taste. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, salt and pepper; cook until just softened, 3-4 minutes. Transfer to a plate. Add another drizzle of oil to same pan. Add chicken, half the Tex-Mex paste, half the Southwest Spice Blend (you’ll use the rest later), salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. If there’s excess grease, carefully pour it out. Return green pepper to pan; stir to combine. Turn off heat.
4. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in an 8-by-8-inch baking dish (9-by-13-inch dish for 4 servings) or an ovenproof pan.
5. In a medium bowl or liquid measuring cup, combine tomato paste, remaining Tex-Mex paste, remaining Southwest Spice Blend and ½ cup water (¾ cup for 4 servings). Pour over enchiladas to thoroughly coat. Sprinkle with Mexican cheese blend. Bake on top rack until sauce is bubbly and cheese has melted, 3-5 minutes.
6. Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with 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 a dry 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 substitute the chicken with another protein?

Absolutely. Ground beef, turkey or shredded pork are great alternatives. Adjust cooking time as needed.