Salsa Roja Chicken Enchiladas
with Green Pepper, Pico de Gallo & Sour Cream
Salsa Roja Chicken Enchiladas
Tender chicken enchiladas are smothered in zesty salsa roja and finished with crisp green pepper, fresh pico de gallo, and cool sour cream for a bold, satisfying bake.
Ingredients
For 2 servings
- 10 ounce Chopped Chicken Breast
- 6 unit Flour Tortillas
- 1 unit Lime
- 1 unit Long Green Pepper
- ½ cup Mexican Cheese Blend
- 1 unit Red Onion
- 1.5 tablespoon Sour Cream
- 1 tablespoon Southwest Spice Blend
- 1 unit Tex-Mex Paste
- 1 unit Tomato
- 1 unit Tomato Paste
Additional Ingredients
- 4 teaspoon Cooking Oil
- Pepper
- Salt
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories790
Protein48g
Carbs64g
Fat36g
Tags:
Protein SmartFiber SmartMass Gain FriendlySpicy
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
For a dairy-free version, swap the sour cream and cheese for plant-based alternatives, keeping in mind the topping will be less rich. To avoid wheat, use corn tortillas; for soy-free needs, choose a spice blend and sauce base that do not include soy ingredients.
What to serve with it
Serve with a crisp romaine salad, black beans, or cilantro-lime rice to round out the meal and balance the spicy, saucy filling. A simple corn side, pickled onions, or extra fresh lime makes a bright finish without competing with the enchiladas.
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