Red Chili Chicken Enchiladas

🥘 Ingredients

• black pepper
  ¼ tsp
• chopped chicken breast
  12 oz
• cooking oil
  2 tbsp
• flour tortillas
  4 unit
• long green pepper
  1 unit
• mexican cheese blend
  ½ cup
• old el paso mild red enchilada sauce
  1 unit
• red onion
  ½ unit
• red wine vinegar
  1 tbsp
• salt
  ½ tsp
• sour cream
  ¼ cup
• southwest spice blend
  1 tbsp
• tomato
  1 unit

🍳 Cookware

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

1. 

   1

   Preheat oven to 475°F. Wash and dry all produce. Dice tomato . Trim, peel, and thinly slice half red onion ; mince a few slices until you have 1 TBSP. Core, deseed, and dice long green pepper . Pat chopped chicken breast dry with paper towels.

   tomato: 1 unit, red onion: ½ unit, long green pepper: 1 unit, chopped chicken breast: 12 oz
2. 

   2

   In a small bowl , combine diced tomato, minced onion, a drizzle of cooking oil , and a splash of red wine vinegar . Season with salt and black pepper . Set aside to make pico de gallo.

   cooking oil: 2 tbsp, red wine vinegar: 1 tbsp, salt: ½ tsp, black pepper: ¼ tsp
3. 

   3

   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 old el paso mild red enchilada sauce , and ¼ cup water. Cook until coated and chicken is cooked through ⏱️ 2 minutes . Turn off heat.

   cooking oil, southwest spice blend: 1 tbsp, old el paso mild red enchilada sauce: 1 unit
4. 

   4

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

   flour tortillas: 4 unit
5. 

   5

   Pour enough remaining enchilada sauce over enchiladas to thoroughly coat. Sprinkle with mexican cheese blend . Bake on top rack until sauce is bubbly and cheese has melted ⏱️ 6 minutes .

   mexican cheese blend: ½ cup
6. 

   6

   Top enchiladas with pico de gallo. Divide between plates. Dollop with sour cream and serve.

   sour cream: ¼ cup