---
title: Kickin Chicken Enchilada Bake
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/kickin-chicken-enchilada-bake-6716a96b1d41414127643c40}
servings: 4
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Hard
allergens: [Soy, Wheat, Milk]
tags: [2X Portions, Quick Prep, Mexican, Comfort Food]
rating: 0.0
rating_count: 0
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Hearty and satisfying Tex-Mex flavors
  - theme: Convenience
    text: Great for meal prep with double portions
image: "https://images.recipes.furrysalamander.com/kickin-chicken-enchilada-bake.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Halve, peel, and thinly slice @red onion{1%unit}; finely dice some of the slices until you have ¼ cup. Roughly chop @cilantro{1%bunch}, including tender stems. Dice @tomato{2%unit} into ½-inch pieces. Quarter @lime{1%unit}. Halve, deseed, and slice @long green pepper{1%unit} into strips. Peel and finely chop @garlic{2%cloves}.

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

In a #medium bowl{}, whisk together @cornstarch{1%tbsp}, half the @Tex-Mex paste{1%tbsp}, one @chicken stock concentrate{1%packet}, 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.

Pat @chopped chicken breast{12%oz} dry with paper towels. Heat a drizzle of @cooking oil{1%tbsp} 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{1%tbsp}, remaining tomatoes, remaining stock concentrate, and remaining Tex-Mex paste to pan; stir to coat. Turn off heat.

Place a small amount of filling on bottom half of each @flour tortilla{8%unit}. 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{1%cup} and @shredded Monterey Jack{1%cup}. Bake on top rack until sauce is bubbling and cheese melts, ~{4%minutes}.

Top enchiladas with pico de gallo and dollop with @sour cream{2%tbsp}. Divide between plates or serve family style directly from baking dish.