Skip to main content

Lightened Up Salsa Verde Chicken Enchiladas with Pineapple Avocado Salsa


Ingredients

For the Enchiladas:

  • 1 pound boneless skinless chicken tenders or small breasts
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • Kosher salt and pepper, to taste
  • 1 poblano pepper
  • 2 cups homemade or store-bought salsa verde
  • 1 cup cooked brown rice
  • 1/2 cup fresh cilantro, chopped
  • 10-12 corn or flour tortillas
  • 1 cup shredded cheddar
  • 1/2 cup shredded pepper jack

For the Pineapple Avocado Salsa:

  • 1 avocado, diced or sliced
  • 1 cup chopped pineapple
  • 1 jalapeño, seeded and chopped
  • Juice of 1 lime
  • 1/3 cup fresh cilantro, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C).

  2. Prepare the Chicken:

    • Place the chicken on a baking sheet and rub with olive oil, chili powder, cumin, and paprika. Season with salt and pepper.
    • Add the poblano pepper to the baking sheet.
    • Transfer to the oven and bake for 20 minutes, or until the chicken is cooked through.
    • Shred the chicken with two forks. De-seed the poblano and cut into slices.
    • In a bowl, combine the shredded chicken, poblano, 1/2 cup salsa verde, cooked rice, half the cheese, and cilantro. Toss to mix.
  3. Assemble the Enchiladas:

    • Pour 1/2 cup salsa verde onto the bottom of a 9x13 inch baking dish.
    • Wrap the tortillas in a damp paper towel and microwave for one minute to soften.
    • Spoon some of the chicken mixture down the center of each tortilla, tuck and roll, and place seam-side down into the baking dish.
    • Pour the remaining salsa verde over the enchiladas and top with the remaining cheese.
  4. Bake:

    • Transfer to the oven and bake for 15-20 minutes, until the cheese has melted.
  5. Prepare the Pineapple Avocado Salsa:

    • In a medium bowl, gently toss together the avocado, pineapple, jalapeño, lime juice, and cilantro. Keep stored in the fridge for up to 2 days.
  6. Serve:

    • Remove the enchiladas from the oven and top with the pineapple avocado salsa.

Comments