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Salsa Roja Chicken Enchiladas

with Poblano, Pico de Gallo & Sour Cream

Salsa Roja Chicken Enchiladas

Tender chicken enchiladas are smothered in bold salsa roja, then topped with smoky poblano, fresh pico de gallo, and cool sour cream for a vibrant, satisfying bake.

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Ingredients

For 2 servings

  • 10 ounce Chicken Breast Strips
  • 6 unit Flour Tortillas
  • 1 unit Lemon
  • ½ cup Mexican Cheese Blend
  • 1 unit Poblano Pepper
  • 1 unit Red Onion
  • 1 unit Roma Tomato
  • 2 tablespoon Sour Cream
  • 1 tablespoon Southwest Spice Blend
  • 1 unit Tex-Mex Paste
  • 1.5 ounce Tomato Paste

Additional Ingredients

  • 4 teaspoon Cooking Oil
  • Pepper
  • Salt
Salsa Roja Chicken Enchiladas
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories820
Protein46g
Carbs79g
Fat41g
Tags:
Protein SmartFiber SmartMass Gain FriendlySpicyCook together
⚠️Allergens:
🥛Milk🌱Soy🌾Wheat

Swaps and substitutions

For dairy-free diners, swap the sour cream and cheese for plant-based versions that melt and spoon well. To avoid wheat or gluten, use corn tortillas instead of flour tortillas, and choose a gluten-free spice blend if needed.

What to serve with it

Serve with a crisp green salad, extra pico-style tomato salsa, or simple black beans to round out the spicy, saucy enchiladas. Lime rice or roasted corn also works well if you want a fuller plate without competing with the bold flavors.

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