---
title: Smothered Chicken Enchiladas
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/smothered-chicken-enchiladas-5b5b448cae08b55676708712
servings: 2
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: Easy
allergens:
  - Soy
  - Wheat
  - Milk
tags:
  - Easy
  - Quick
  - Comfort Food
  - Mexican
  - Family Friendly
rating: 4.0
rating_count: 2700
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Rich, savory enchilada sauce paired with tender chicken and spices
  - theme: Ease of prep
    text: Simple steps and quick cook time make it ideal for busy weeknights
image: "https://images.recipes.furrysalamander.com/smothered-chicken-enchiladas.avif"
---
Wash and dry all produce. Adjust oven rack to upper position and preheat oven to 450 degrees. Halve, peel, and dice @yellow onion{1%unit}. Trim, then thinly slice @scallions{2%unit}, separating greens and whites. Halve, core, and seed @poblano pepper{1%unit}, then cut into ½-inch pieces. Pat @chicken breast strips{½%lb} dry with a paper towel.

Heat a drizzle of @vegetable oil{2%tbsp} in a #large pan{} over medium-high heat. Add yellow onion and poblano pepper and cook, tossing, until slightly softened, ~{2%minutes}.

Add chicken breast strips and half the @southwest spice blend{1%unit} to same pan. Cook, tossing occasionally, until chicken is browned and cooked through, ~{4%minutes}. Season with salt and pepper. Remove pan from heat and set aside.

Heat a drizzle of vegetable oil and 1 tbsp @butter{1%tbsp} in another, #medium pan{} over medium-high heat. Add scallion whites, @enchilada spice blend{1%unit}, and remaining southwest spice blend. Cook, stirring, until fragrant, ~{1%minutes}. Add 6 tbsp @tomato paste{6%tbsp} and cook ~{1%minutes}, stirring constantly. Stir in 1 cup water and ½ tsp @sugar{½%tsp}. Bring to a simmer and let thicken slightly, ~{2%minutes}. Season with plenty of salt and pepper. Remove pan from heat.

Place a @flour tortilla{2%unit} on your work surface and add half the chicken mixture towards one side. Roll up tortilla and place seam-side down in a #small baking dish{} or ovenproof pan. Repeat with remaining tortilla and chicken mixture, placing rolls side-by-side. Spoon over enough sauce to generously coat. Sprinkle evenly with @mexican cheese blend{¾%cup}.

Place dish or pan in oven and bake until sauce is bubbly and cheese melts, ~{2%minutes}. Dollop baked enchiladas with @sour cream{2%tbsp}. Sprinkle with scallion greens. Divide between plates and spoon over any remaining sauce.