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Spicy Chicken Enchiladas with Red Pepper and Lime Slaw Recipe

Spicy Chicken Enchiladas with Red Pepper and Lime Slaw recipe


This dish is a yummy, cheesy wrap filled with spicy chicken. It's baked until the cheese melts. It comes with a fresh slaw made with red pepper and a hint of lime. It's a fun meal for dinner!


1/2 small bunch cilantro
1 red bell pepper
1/2 cup sour cream
2 tablespoons lime juice
1 x 30 oz whole rotisserie chicken, white and dark meat
160 ml salsa verde
1/2 x (14 oz) bag shredded cabbage (coleslaw mix)
1/2 cup shredded pepper jack cheese
6 small flour tortillas
22.5 ml taco seasoning
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon chili flakes


Preheat oven to 450°F. Lightly oil the bottom of a baking dish and set aside.
Remove the chicken meat from the skin and bones, shred it, and place it in a medium bowl.
Mix in sour cream, taco seasoning, chili flakes, and salt with the shredded chicken.
Lay out the flour tortillas and evenly distribute the chicken mixture among them. Roll them up and place seam-side down in the baking dish. Top with salsa verde and pepper jack cheese.
Bake in the preheated oven until the cheese is bubbly and the enchiladas are heated through, about 20 minutes.
While the enchiladas bake, prepare the slaw. Wash, dry, and mince the cilantro leaves. Dice the red bell pepper.
In a bowl, combine the shredded cabbage, half of the minced cilantro, diced red bell pepper, lime juice, and a pinch of salt. Mix well.
Serve the enchiladas hot with a side of the red pepper and lime slaw, and garnish with the remaining cilantro.

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