---
title: Chicken, Pepper & Bacon Enchiladas
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chicken-pepper-and-bacon-enchiladas-68ca7a8ee7e9c7358e99f948
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Milk
  - Soy
  - Wheat
tags:
  - Spicy
  - Easy Prep
rating: 5.0
rating_count: 4
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "Many enjoyed the bacon's smoky addition, though some found the spice blend overpowering or the overall taste underwhelming."
  - theme: Ease of prep
    text: "Quick and easy to prepare, but some found the chicken pieces too large and suggested pre-cooking the bacon separately."
nutrition:
  calories: 1080
  protein: 84
  fat: 53
  saturated fat: 21
  carbohydrates: 59
  sugar: 12
  fiber: 4
  cholesterol: 270
  sodium: 2210
image: "https://images.recipes.furrysalamander.com/Enchilada%20Recipes/chicken-pepper-bacon-enchiladas.avif"
---

Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce.
Core, deseed, and dice @long green pepper{2%unit}(into ½-inch pieces). Trim and thinly slice @scallions{4%unit}(separating whites from greens).

Slice @bacon{8%oz}(crosswise into ¼-inch pieces).
Open package of @chopped chicken breast{40%oz} and drain off any excess liquid.
Heat a #large pan{} over medium-high heat. Add bacon in an even layer; cook, undisturbed, until bottom is crispy ~{2-3%minutes}. Stir in chicken, green pepper, scallion whites, @mexican spice blend{2%tbsp}, 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 ~{4-6%minutes}. TIP: Add a drizzle of oil if pan seems dry.

While filling cooks, wrap @flour tortillas{12%unit} 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 a #baking dish{}(8-by-8-inch) or ovenproof pan (use a 9-by-13-inch baking dish for 4 servings).

Cover enchiladas with as much @enchilada sauce{20%oz} as you like (we sent extra!). Sprinkle with @mexican cheese blend{1%cup}.
Bake on top rack until sauce is bubbling and cheese melts ~{3-5%minutes}.

While enchiladas bake, zest and quarter @lime{1%unit}.
In a #small bowl{}, combine @sour cream{3%tbsp}, juice from one lime wedge (two wedges for 4 servings), and as much lime zest as you like. Taste and season with @black pepper{} and salt.

Divide enchiladas between plates and top with lime crema and scallion greens. Serve with @hot sauce{4%tsp} and any remaining lime wedges on the side.