Salsa Roja Chicken Enchiladas

🥘 Ingredients

• black pepper
  1 tsp
• chopped chicken breast
  20 oz
• flour tortillas
  12 unit
• lemon
  2 unit
• long green pepper (diced)
  2 unit
• mexican cheese blend
  1 c
• olive oil
• paper towels
• red onion (thinly sliced)
  1 unit
• salt
  1 tsp
• sour cream
  4 tbsp
• southwest spice blend
  2 tbsp
• tex-mex paste
  2 unit
• tomato
  2 unit
• tomato paste
  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 produce. Dice tomato . Trim, peel, and thinly slice half the red onion ; mince a few slices until you have 1 TBSP minced onion. Quarter lemon . Core, deseed, and dice long green pepper . Pat chopped chicken breast dry with paper towels .

   tomato: 2 unit, red onion: 1 unit (thinly sliced), lemon: 2 unit, long green pepper: 2 unit (diced), chopped chicken breast: 20 oz, paper towels
2. 

   2

   In a small bowl , combine diced tomato, minced onion, a drizzle of olive oil , and a squeeze of lemon juice. Season with salt and black pepper .

   olive oil, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add diced poblano, sliced onion, salt, and pepper. Cook until veggies are softened, ⏱️ 5 minutes . Transfer to a medium bowl . Add a drizzle of olive oil to same pan. Add chicken and season with salt and pepper. Cook until browned, ⏱️ 4 minutes . Return veggies to pan. Stir in half the tex-mex paste , half the southwest spice blend , and ¼ cup water. Cook until everything is coated and chicken is cooked through, ⏱️ 3 minutes more. Turn off heat.

   tex-mex paste: 2 unit, southwest spice blend: 2 tbsp
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 baking dish or ovenproof pan.

   flour tortillas: 12 unit
5. 

   5

   In a second small bowl, combine tomato paste , remaining tex-mex paste, remaining southwest spice blend, and ½ cup water. Pour sauce over enchiladas to thoroughly coat. Sprinkle with mexican cheese blend . Bake on top rack until sauce is bubbly and cheese melts, ⏱️ 4 minutes .

   tomato paste: 2 unit, mexican cheese blend: 1 c
6. 

   6

   Top enchiladas with pico de gallo. Divide between plates. Dollop with sour cream and serve with remaining lemon wedges on the side.

   sour cream: 4 tbsp