Salsa Roja Chicken Enchiladas

🥘 Ingredients

• black pepper
  1 tsp
• chopped chicken breast
  8 oz
• flour tortillas
  4 unit
• lemon
  1 unit
• long green pepper
  1 unit
• mexican cheese blend
  ½ cup
• red onion
  1 unit
• salt
  1 tsp
• sour cream
  2 tbsp
• southwest spice blend
  1 tbsp
• tex-mex paste
  1 tbsp
• tomato
  1 unit
• tomato paste
  2 tbsp

🍳 Cookware

• small bowl
• large pan
• medium bowl
• baking dish
• small bowl

1. 

   1

   Preheat oven to 475 degrees with rack in top position. Wash and dry all produce. Halve, peel, and thinly slice red onion . Dice tomato . Core, deseed, and dice long green pepper . Quarter lemon . Pat chopped chicken breast dry with paper towels.

   red onion: 1 unit, tomato: 1 unit, long green pepper: 1 unit, lemon: 1 unit, chopped chicken breast: 8 oz
2. 

   2

   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 and black pepper . Set aside to make pico de gallo.

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

   3

   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 .
4. 

   4

   Add a drizzle of oil to the same pan. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned ⏱️ 3 minutes .
5. 

   5

   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 ⏱️ 2 minutes . Turn off heat.

   tex-mex paste: 1 tbsp, southwest spice blend: 1 tbsp
6. 

   6

   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 a baking dish .

   flour tortillas: 4 unit
7. 7

   In a second small bowl , combine tomato paste , remaining tex-mex paste, remaining southwest spice, and ½ cup water. Whisk until smooth.

   tomato paste: 2 tbsp
8. 8

   Pour sauce over enchiladas to thoroughly coat. Sprinkle with mexican cheese blend .

   mexican cheese blend: ½ cup
9. 9

   Bake on top rack until sauce is bubbly and cheese melts ⏱️ 3 minutes .
10. 10

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

    sour cream: 2 tbsp