Chicken · Tex-Mex · 25 min
Creamy Chicken Enchiladas with Bell Pepper, Cilantro & Ranch Slaw
- 25 min
- 2–6 servings
- 703 kcal / serving
Creamy chicken enchiladas with bell pepper and cilantro are wrapped in tortillas and finished with a tangy ranch slaw. The combo comes together quickly for a weeknight Tex-Mex supper.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ small bunchcilantro
- 1green bell pepper
- ½ cupplain Greek yogurt
- 30 mlranch dressing
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
- 160 mlsalsa
- ½ (14 oz) bagshredded cabbage (coleslaw mix)
- ½ cupshredded cheese, Mexican blend
- 6small corn tortillas
- 22 ½ mltaco seasoning
- green bell peppers
From the pantry: extra virgin olive oil, salt
Cookware
baking dish · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ small bunchcilantro
- 1green bell pepper
- ½ (14 oz) bagshredded cabbage (coleslaw mix)
- green bell peppers
Meat & seafood
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
Dairy, eggs & chilled
- ½ cupplain Greek yogurt
- 160 mlsalsa
- ½ cupshredded cheese, Mexican blend
Bakery & bread
- 6small corn tortillas
Sauces, oils & condiments
- 30 mlranch dressing
Spices & baking
- 22 ½ mltaco seasoning
6 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| green bell pepper | 1 | 2 | 3 |
| plain Greek yogurt | ½ cup | 1 cup | 1 ½ cups |
| ranch dressing | 30 ml | ¼ cup | 90 ml |
| rotisserie chicken, white and dark meat | ½ (30 oz) whole chicken | 1 (30 oz) whole chicken | 1 ½ (30 oz) whole chickens |
| salsa | 160 ml | 320 ml | 2 cups |
| shredded cabbage (coleslaw mix) | ½ (14 oz) bag | 1 (14 oz) bag | 1 ½ (14 oz) bags |
| shredded cheese, Mexican blend | ½ cup | 1 cup | 1 ½ cups |
| small corn tortillas | 6 | 12 | 18 |
| taco seasoning | 22 ½ ml | 45 ml | 67 ½ ml |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and grease the bottom of a baking dish with a thin layer of oil.
- Shred the chicken from the rotisserie and place it in a medium bowl.
- Stir in plain Greek yogurt, taco seasoning, and salt until the chicken is coated.
- Divide the filling among the tortillas, roll them up, and lay seam-side down in the baking dish; spread salsa over the top and sprinkle with shredded cheese.
- Bake 10–15 minutes, or until the cheese is melted and the filling is warmed through, then remove from the oven.
- Rinse and dry the cilantro. Remove leaves from the stems, mince, and set half aside for serving in a clean medium bowl.
- Wash, trim, seed, and small-dice the bell pepper; add to the cilantro in the bowl.
- Shred the cabbage and combine with ranch dressing and salt to form the slaw; set aside.
- To serve, divide the enchiladas and slaw onto plates and scatter the reserved cilantro over top.
Two tips
- Make-ahead tip: prepare the filling and the slaw up to the point of combining, then refrigerate until ready to bake.
- Serving idea: keep the extra cilantro handy to sprinkle over the plates or mix a portion into the slaw for extra brightness.
Nutrition per serving
- Calories
- 703 kcal
- Protein
- 57 g
- Carbs
- 59 g
- Fat
- 28 g
- Fiber
- 12 g
- Sodium
- 2334 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.