---
title: Red Chili Chicken Enchiladas
source: HelloFresh
source_url: https://www.hellofresh.com/recipes/red-chili-chicken-enchiladas-6075d7e06164dc33517b4513
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
  - Soy
tags:
  - Spicy
  - Mexican
  - Dinner
  - Baked
rating: 4.5
rating_count: 6100
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the taste, though some found it mild; adding extra herbs or spices boosted flavor.
  - theme: Ease of prep
    text: Quick and simple to make, with clear instructions for most; a hit for weeknight dinners.
image: "https://images.recipes.furrysalamander.com/Mexican%20Recipes/Enchiladas/red-chili-chicken-enchiladas.avif"
---
Preheat oven to 475°F. Wash and dry all produce. Dice @tomato{1%unit}. Trim, peel, and thinly slice half @red onion{½%unit}; mince a few slices until you have 1 TBSP. Core, deseed, and dice @long green pepper{1%unit}. Pat @chopped chicken breast{12%oz} dry with paper towels.

In a #small bowl{}, combine diced tomato, minced onion, a drizzle of @cooking oil{2%tbsp}, and a splash of @red wine vinegar{1%tbsp}. Season with @salt{½%tsp} and @black pepper{¼%tsp}. Set aside to make pico de gallo.

Heat a large drizzle of @cooking oil{} in a #large pan{} over medium-high heat. Add diced poblano, sliced onion, salt, and pepper. Cook until softened ~{5%minutes}. Transfer to a #medium bowl{}. Add a drizzle of oil to the same pan. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned ~{4%minutes}. Return veggies to pan. Stir in @southwest spice blend{1%tbsp}, 1 TBSP @old el paso mild red enchilada sauce{1%unit}, and ¼ cup water. Cook until coated and chicken is cooked through ~{2%minutes}. Turn off heat.

Place a small amount of filling on one half of each @flour tortillas{4%unit}. Roll up, starting with filled sides, to create enchiladas. Place seam sides down in an 8-by-8-inch #baking dish{}.

Pour enough remaining enchilada sauce over enchiladas to thoroughly coat. Sprinkle with @mexican cheese blend{½%cup}. Bake on top rack until sauce is bubbly and cheese has melted ~{6%minutes}.

Top enchiladas with pico de gallo. Divide between plates. Dollop with @sour cream{¼%cup} and serve.