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
Preheat Oven: Preheat your oven to 350°F (175°C).
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.
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.
Bake:
- Transfer to the oven and bake for 15-20 minutes, until the cheese has melted.
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.
Serve:
- Remove the enchiladas from the oven and top with the pineapple avocado salsa.
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