---
title: Salsa Roja Chicken Enchiladas
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/salsa-roja-chicken-enchiladas-61e6fe0daa7a5e111e2e99ca
servings: 2
prep_time: 15 minutes
cook_time: 20 minutes
time_required: 35 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
  - Soy
tags:
  - Spicy
  - Cook together
  - Mexican
rating: 4.5
rating_count: 9400
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many loved the taste, though some found it too spicy or tomato-heavy; adjusting seasoning to preference can help.
  - theme: Ease of prep
    text: Quick and simple to make, though some found rolling enchiladas tricky or time-consuming.
image: "https://images.recipes.furrysalamander.com/salsa-roja-chicken-enchiladas.avif"
---
Preheat oven to 475 degrees with rack in top position. Wash and dry all produce. Halve, peel, and thinly slice @red onion{1%unit}. Dice @tomato{1%unit}. Core, deseed, and dice @long green pepper{1%unit}. Quarter @lemon{1%unit}. Pat @chopped chicken breast{8%oz} dry with paper towels.

In a #small bowl{}, combine diced tomato, 1 tbsp minced onion (reserve from sliced onion), a drizzle of oil, and a squeeze of lemon juice. Season with @salt{1%tsp} and @black pepper{1%tsp}. Set aside to make pico de gallo.

Heat a large drizzle of oil in a #large pan{} over medium-high heat. Add diced poblano, sliced onion, salt, and pepper. Cook until veggies are softened ~{4%minutes}. Add a splash of water if veggies begin to brown too quickly. Transfer to a #medium bowl{}.

Add a drizzle of oil to the same pan. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned ~{3%minutes}.

Return veggies to pan. Stir in half the @tex-mex paste{1%tbsp}, half the @southwest spice blend{1%tbsp}, and ¼ cup water. Cook until everything is coated and chicken is cooked through ~{2%minutes}. Turn off heat.

Place a small amount of filling on one half of each @flour tortillas{4%unit}. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in a #baking dish{}.

In a second #small bowl{}, combine @tomato paste{2%tbsp}, remaining tex-mex paste, remaining southwest spice, and ½ cup water. Whisk until smooth.

Pour sauce over enchiladas to thoroughly coat. Sprinkle with @mexican cheese blend{½%cup}.

Bake on top rack until sauce is bubbly and cheese melts ~{3%minutes}.

Top enchiladas with pico de gallo. Divide between plates. Dollop with @sour cream{2%tbsp} and serve with remaining lemon wedges on the side.