Chicken, Pepper & Bacon Enchiladas: Lime Crema & Scallions

🥘 Ingredients

• bacon
  4 strips
• chopped chicken breast
  14 oz
• enchilada sauce
  1 c
• flour tortillas
  6 unit
• hot sauce
  1 unit
• lime
  1 unit
• long green pepper
  1 unit
• mexican cheese blend
  ¾ cup
• mexican spice blend
  2 tsp
• pepper
  1 pinch
• salt
  1 pinch
• scallions
  3 unit
• sour cream
  2 tbsp

🍳 Cookware

• large pan
• baking dish
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 475°F. Wash and dry all produce. Core, deseed, and dice long green pepper into ½-inch pieces. Trim and thinly slice scallions , separating whites from greens.

   long green pepper: 1 unit, scallions: 3 unit
2. 

   2

   Slice bacon crosswise into ¼-inch pieces. Open package of chopped chicken breast and drain off any excess liquid. Heat large pan over medium-high heat. Add bacon in an even layer; cook, undisturbed, until bottom is crispy ⏱️ 2 minutes . Stir in chicken, green pepper, scallion whites, mexican spice blend , and a pinch of salt . Cook, stirring occasionally and adjusting heat if browning too quickly, until bacon is crispy, chicken is cooked through, and green pepper is tender ⏱️ 4 minutes .

   bacon: 4 strips, chopped chicken breast: 14 oz, mexican spice blend: 2 tsp, salt: 1 pinch
3. 

   3

   While filling cooks, wrap flour tortillas in damp paper towels; microwave until warm and pliable ⏱️ 30 seconds . Once filling is done, lay tortillas on a clean work surface. Place a small amount of filling on the bottom half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Arrange enchiladas, seam sides down, in baking dish .

   flour tortillas: 6 unit
4. 

   4

   Cover enchiladas with as much enchilada sauce as you like. Sprinkle with mexican cheese blend . Bake on top rack until sauce is bubbling and cheese melts ⏱️ 3 minutes .

   enchilada sauce: 1 c, mexican cheese blend: ¾ cup
5. 

   5

   While enchiladas bake, zest and quarter lime . In small bowl , combine sour cream , juice from one lime wedge, and as much lime zest as you like. Taste and season with salt and pepper .

   lime: 1 unit, sour cream: 2 tbsp, pepper: 1 pinch
6. 

   6

   Divide enchiladas between plates and top with lime crema and scallion greens. Serve with hot sauce and any remaining lime wedges on the side.

   hot sauce: 1 unit