Salsa Verde Chicken Enchiladas with Mexican Cheese & Hot Sauce Crema

When it comes to Mexican food, burritos typically get all the glory. In our humble opinion, enchiladas are an unsung dinner hero. They’re technically just easier-to-assemble burritos smothered in a delicious sauce, but they’re really so much more than that!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to top position.

Step 2

In sm. bowl, combine sour cream & hot sauce to taste. Stir in water 1t at time until mixture reaches drizzling consistency; season with salt & pepper.

Step 3

In lg., ovenproof, pan over med.-high, heat drizzle of oil; add poblano, seasoning with salt & pepper. Cook (5-7 min.), stirring, until poblano is softened & lightly blistered.

Step 4

Meanwhile, place chicken in. bowl; pat dry with paper towel. Toss: drizzle of oil, Southwest Spice, salt, & pepper, chicken & scallion whites; add to pan with poblano. Cook (4-6 min.), stirring, until chicken is browned & cooked through. Stir in a quarter of salsa; taste & adjust salt & pepper seasoning. Turn off heat; transfer to bowl; wipe out pan.

Step 5

Divide chicken mixture between the 6 tortillas. Roll up & place seam sides down in 9”x13” baking dish. Top with remaining salsa & sprinkle with Mexican cheese.

Step 6

Broil enchiladas (3-4 Min.) on top rack until browned and bubbly. (TIP: Watch carefully to avoid burning.)

Step 7

Remove from oven. Drizzle with crema & sprinkle with scallion greens & serve.