Red Chili Chicken Enchiladas

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• black pepper
  1 tsp
• chopped chicken breast
  20 oz
• cooking oil
  2.667 tbsp
• flour tortillas
  12 unit
• long green pepper (poblano)
  2 unit
• mexican cheese blend
  1 c
• mild red enchilada sauce
  1 oz
• paper towels
• red onion
  1 unit
• red wine vinegar
  1 tsp
• salt
  1 tsp
• sour cream
  4 tbsp
• tomato
  2 unit

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. Dice tomato . Trim, peel, and thinly slice half the 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: 2 unit, red onion: 1 unit, long green pepper: 2 unit (poblano), chopped chicken breast: 20 oz, paper towels
2. 

   2

   In a small bowl , combine tomato, minced onion, a drizzle of cooking oil , and a splash of red wine vinegar to taste. Season with salt and black pepper .

   cooking oil: 2.667 tbsp, red wine vinegar: 1 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano, sliced onion, salt, and pepper. Cook until veggies are softened, ⏱️ 5 minutes . (TIP: Add a splash of water if veggies begin to brown too quickly.) Transfer to a medium bowl . Add a drizzle of oil to 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 mild red enchilada sauce , and ¼ cup water. (You’ll use more enchilada sauce later.) Cook until everything is coated and chicken is cooked through, ⏱️ 2 minutes more. Turn off heat.

   Southwest Spice Blend: 2 tbsp, mild red enchilada sauce: 1 oz
4. 

   4

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

   flour tortillas: 12 unit
5. 

   5

   Pour enough remaining mild red enchilada sauce over enchiladas to thoroughly coat. (You might not need all the sauce.) Sprinkle with mexican cheese blend . Bake on top rack until sauce is bubbly and cheese has melted, ⏱️ 6 minutes .

   mexican cheese blend: 1 c
6. 

   6

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

   sour cream: 4 tbsp