Kickin' Chicken Enchilada Bake

🥘 Ingredients

• chicken
• chicken stock concentrate
  8
• chopped chicken breast
  40 oz
• cilantro
  2
• cooking oil
  2 tsp
• cornstarch
  2
• flour tortilla
  4
• garlic
  4
• lime
  2
• long green pepper
  2
• pepper
• red onion
  2
• salt
• shredded mexican cheese
  2
• shredded monterey jack cheese
  2
• sour cream
  4
• southwest spice blend
  2
• tex
• tex-mex paste
  4
• tomato
  4

1. 

   1

   Adjust rack in cooktop shelf to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Wash and dry produce. Halve, peel, and thinly slice red onion . Finely dice some of the slices until you have ¼ cup (½ cup for 8). Roughly chop cilantro . Dice tomato into ½-inch pieces. Quarter lime . Use long green pepper , halve, deseed, and slice into strips. Peel and finely chop garlic .

   red onion: 2, cilantro: 2, tomato: 4, lime: 2, long green pepper: 2, garlic: 4
2. 

   2

   Add diced onion, half the tomatoes, and juice from lime wedges to a small bowl. Season with salt and pepper ; stir to combine.

   salt, pepper
3. 

   3

   In a medium microwave-safe bowl, whisk together cornstarch , half the tex-mex paste , one chicken stock concentrate , and 1 cup hot water until smooth (two tex -mex? Actually for 8 servings use 2 stock concentrates and 2 cups hot water). Cover with a paper towel and microwave at ⏱️ 1 minutes . Uncover; whisk until smooth. Cover and microwave until thickened, ⏱️ 30 seconds . Whisk until smooth. (The sauce should be the consistency of gravy—if not, continue microwaving and whisking in 30-seconds intervals.)

   cornstarch: 2, tex-mex paste: 4, chicken stock concentrate: 8, tex
4. 

   4

   Pat chopped chicken breast dry with paper towels. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add green pepper and sliced onion to hot pan; cook, stirring occasionally, until beginning to soften, 1-2 minutes. Add chicken and garlic; cook, stirring, until chicken is browned and cooked through, 4-6 minutes. Add southwest spice blend , remaining tomatoes, remaining chicken stock concentrate, and remaining tex -mex paste; stir to coat. Turn off heat.

   chopped chicken breast: 40 oz, cooking oil: 2 tsp, southwest spice blend: 2, chicken, tex
5. 

   5

   Place a small amount of filling on bottom half of each flour tortilla . Roll up tortillas, starting with filled sides, to form enchiladas. Place, seam sides down, in a 9-by-13-inch baking dish (use 2 baking dishes for 8 servings). Pour remaining Tex-Mex sauce over enchiladas to thoroughly coat. Sprinkle with shredded mexican cheese and shredded monterey jack cheese . Bake on top rack (top and middle racks for 8) until sauce is bubbling and cheese melts, 3-5 minutes.

   flour tortilla: 4, shredded mexican cheese: 2, shredded monterey jack cheese: 2
6. 

   6

   Top enchiladas with pico de gallo and dollop with sour cream . Divide between plates or serve family style directly from baking dish. **Chicken is fully cooked when internal temperature reaches 165°.** **When reheating leftovers, be sure to heat to 165° as measured by a food thermometer.**

   sour cream: 4