Chicken, Pepper & Bacon Enchiladas

🥘 Ingredients

• bacon (crosswise into ¼-inch pieces)
  8 oz
• black pepper
• chopped chicken breast
  40 oz
• enchilada sauce
  20 oz
• flour tortillas
  12 unit
• hot sauce
  4 tsp
• lime
  1 unit
• long green pepper (into ½-inch pieces)
  2 unit
• mexican cheese blend
  1 c
• mexican spice blend
  2 tbsp
• paper towels
• salt
• scallions (separating whites from greens)
  4 unit
• sour cream
  3 tbsp

🍳 Cookware

• large pan
• baking dish
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. Core, deseed, and dice long green pepper . Trim and thinly slice scallions .

   long green pepper: 2 unit (into ½-inch pieces), scallions: 4 unit (separating whites from greens)
2. 

   2

   Slice bacon . Open package of chopped chicken breast and drain off any excess liquid. Heat a large 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.

   bacon: 8 oz (crosswise into ¼-inch pieces), chopped chicken breast: 40 oz, mexican spice blend: 2 tbsp, salt
3. 

   3

   While filling cooks, wrap flour tortillas in damp paper towels ; microwave until warm and pliable ⏱️ 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 a baking dish or ovenproof pan (use a 9-by-13-inch baking dish for 4 servings).

   flour tortillas: 12 unit, paper towels
4. 

   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 .

   enchilada sauce: 20 oz, mexican cheese blend: 1 c
5. 

   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 black pepper and salt.

   lime: 1 unit, sour cream: 3 tbsp, black pepper
6. 

   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.

   hot sauce: 4 tsp