Tex-Mex Chicken and Pepper Enchiladas with Pico De Gallo and Lime Crema

When it comes to Mexican food, burritos often steal the spotlight. But in our opinion, enchiladas are the unsung heroes of dinner. Easier to assemble than burritos, these saucy, cheesy rolls are perfect for busy weeknights.

This Tex-Mex version features a savory filling of spiced chicken and green pepper, wrapped in flour tortillas and smothered in a bold red sauce. Topped with melted Mexican cheese, fresh pico de gallo and a tangy lime crema, each bite is a fiesta of flavors.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView 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 tsp 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 slightly before rolling to prevent cracking.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make the pico de gallo ahead of time?

Absolutely! Prepare it up to a day in advance and refrigerate. Drain any excess liquid before using.