Kickin Chicken Enchilada Bake

🥘 Ingredients

• Southwest Spice Blend
  1 tbsp
• Tex-Mex paste
  1 tbsp
• chicken stock concentrate
  1 packet
• chopped chicken breast
  12 oz
• cilantro
  1 bunch
• cooking oil
  1 tbsp
• cornstarch
  1 tbsp
• flour tortilla
  8 unit
• garlic
  2 cloves
• lime
  1 unit
• long green pepper
  1 unit
• red onion
  1 unit
• shredded Mexican cheese
  1 c
• shredded Monterey Jack
  1 c
• sour cream
  2 tbsp
• tomato
  2 unit

🍳 Cookware

• small bowl
• medium bowl
• large skillet
• 9x13 inch baking dish

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Halve, peel, and thinly slice red onion ; finely dice some of the slices until you have ¼ cup. Roughly chop cilantro , including tender stems. Dice tomato into ½-inch pieces. Quarter lime . Halve, deseed, and slice long green pepper into strips. Peel and finely chop garlic .

   red onion: 1 unit, cilantro: 1 bunch, tomato: 2 unit, lime: 1 unit, long green pepper: 1 unit, garlic: 2 cloves
2. 

   2

   Add diced onion, cilantro, half the tomatoes, and juice from lime wedges to a small bowl . Season with salt and pepper; stir to combine.
3. 

   3

   In a medium bowl , whisk together cornstarch , half the Tex-Mex paste , one chicken stock concentrate , and 1 cup hot water until smooth. Cover with a paper towel and microwave ⏱️ 1 minute . Uncover; whisk until smooth. Cover and microwave until thickened, ⏱️ 30 seconds more. Whisk until smooth. The sauce should be the consistency of gravy—if it isn’t, continue microwaving and whisking in ⏱️ 30 seconds intervals.

   cornstarch: 1 tbsp, Tex-Mex paste: 1 tbsp, chicken stock concentrate: 1 packet
4. 

   4

   Pat chopped chicken breast dry with paper towels. Heat a drizzle of cooking oil in a large skillet over medium-high heat. Add green pepper and sliced onion to hot pan; cook, stirring occasionally, until beginning to soften, ⏱️ 2 minutes . Add chicken and garlic; cook, stirring occasionally, until chicken is browned and cooked through, ⏱️ 5 minutes . Add Southwest Spice Blend , remaining tomatoes, remaining stock concentrate, and remaining Tex-Mex paste to pan; stir to coat. Turn off heat.

   chopped chicken breast: 12 oz, cooking oil: 1 tbsp, Southwest Spice Blend: 1 tbsp
5. 

   5

   Place a small amount of filling on bottom half of each flour tortilla . Roll up tortillas, starting with filled sides, to form enchiladas. Place, seam sides down, in a 9x13 inch baking dish . Pour Tex-Mex sauce over enchiladas to thoroughly coat. Sprinkle with shredded Mexican cheese and shredded Monterey Jack . Bake on top rack until sauce is bubbling and cheese melts, ⏱️ 4 minutes .

   flour tortilla: 8 unit, shredded Mexican cheese: 1 c, shredded Monterey Jack: 1 c
6. 

   6

   Top enchiladas with pico de gallo and dollop with sour cream . Divide between plates or serve family style directly from baking dish.

   sour cream: 2 tbsp