---
title: "Chicken & Pepper Enchiladas"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chicken-and-pepper-enchiladas-6706cc2c10eac7b3edfebdac
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: medium
allergens:
  - Milk
  - Soy
  - Wheat
tags: []
rating: 4.5
rating_count: 196
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: >-
      Many enjoyed the taste, with some finding it mildly spicy. The pico de
      gallo added a nice fresh element.
  - theme: Ease of prep
    text: >-
      While some found it quick and easy, others felt there were many steps and
      it was time-consuming.
nutrition:
  calories: 760
  protein: 48
  fat: 36
  saturated fat: 13
  carbohydrates: 58
  sugar: 11
  fiber: 4
  cholesterol: 150
  sodium: 1780
image: "https://images.recipes.furrysalamander.com/Enchilada%20Recipes/chicken-pepper-enchiladas.avif"
---

Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. Dice @tomato{2%unit}. Trim and thinly slice @scallions{2%unit}. Quarter @lime{1%unit}. Core, deseed, and dice @green bell pepper{1%unit} into 1/2-inch pieces.

In a small bowl, combine tomato, scallions, a drizzle of @cooking oil{}, and juice from one lime wedge (two wedges for 4 servings). Season with @salt{} and @pepper{}.
In a separate small bowl, combine @sour cream{6%tbsp} with lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a drizzle of oil in a #large pan{} over medium-high heat. Add bell pepper, salt, and pepper; cook until just softened, 4-5 minutes.
Add another drizzle of oil to pan. Add pork*, half the @Tex-Mex paste{2%unit}, half the @southwest spice blend{2%tbsp}, salt, and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. Turn off heat. TIP: If there’s excess grease in your pan, carefully pour it out.
Open package of @chopped chicken breast{20%oz} and drain off any excess liquid. Once veggies are just softened, cook through the rest of this step as instructed, swapping in chicken or beef* for pork. Cook, stirring frequently, until cooked through, 4-6 minutes.

Place a small amount of filling on one half of each @flour tortillas{12%unit}. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in an 8-by-8-inch #baking dish{} (9-by-13-inch baking dish for 4 servings) or an ovenproof pan.

In a liquid measuring cup or bowl, combine 1/2 cup water (3/4 cup for 4 servings), @tomato paste{2%unit}, remaining Tex-Mex paste, and remaining Southwest Spice Blend. Pour sauce over enchiladas to thoroughly coat. Sprinkle with @Mexican cheese blend{1%cup}. Bake on top rack until sauce is bubbly and cheese has melted, 3-5 minutes.

Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges on the side. Poultry is fully cooked when internal temperature reaches 165°.