Chicken & Pepper Enchiladas

🥘 Ingredients

• black pepper
  1 tsp
• chopped chicken breast
  14 oz
• flour tortillas
  4 units
• green bell pepper
  1 unit
• lime
  2 units
• mexican cheese blend
  1 c
• olive oil
  1 tbsp
• salt
  1 tsp
• scallions
  4 units
• sour cream
  2 tbsp
• southwest spice blend
  1 tsp
• tex-mex paste
  2 tbsp
• tomato
  2 units
• tomato paste
  2 tbsp
• water
  ½ cup

🍳 Cookware

• small bowl
• small bowl
• large pan
• baking dish

1. 

   1

   tomato scallions lime green bell pepper sour cream chopped chicken breast tex-mex paste southwest spice blend flour tortillas mexican cheese blend tomato paste olive oil water salt black pepper

   tomato: 2 units, scallions: 4 units, lime: 2 units, green bell pepper: 1 unit, sour cream: 2 tbsp, chopped chicken breast: 14 oz, tex-mex paste: 2 tbsp, southwest spice blend: 1 tsp, flour tortillas: 4 units, mexican cheese blend: 1 c, tomato paste: 2 tbsp, olive oil: 1 tbsp, water: ½ cup, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Adjust rack to top position and preheat oven to 475°F. Wash and dry all produce. Dice tomato. Trim and thinly slice scallions. Quarter lime. Core, deseed, and dice green bell pepper into 1⁄2-inch pieces.
3. 

   3

   In a small bowl , combine diced tomato, sliced scallions, a drizzle of olive oil, and juice from one lime wedge. Season with salt and black pepper. Set aside for pico de gallo. 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.
4. 

   4

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add diced bell pepper, salt, and black pepper; cook until just softened ⏱️ 5 minutes . Add another drizzle of oil to pan. Add chopped chicken breast, half the tex-mex paste, half the southwest spice blend, salt, and black pepper. Cook, breaking up meat into pieces, until chicken is browned and cooked through ⏱️ 5 minutes . Turn off heat. Carefully pour out any excess grease.
5. 

   5

   Place a small amount of filling on one half of each flour tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in an 8-by-8-inch baking dish or an ovenproof pan.
6. 

   6

   In a liquid measuring cup or bowl, combine 1⁄2 cup water, tomato paste, remaining tex-mex paste, and remaining southwest spice blend. Pour sauce over enchiladas to thoroughly coat. Sprinkle with mexican cheese blend. Bake on top rack until sauce is bubbly and cheese has melted ⏱️ 4 minutes .
7. 7

   Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges on the side.