Description
Delicious chicken enchiladas topped with a refreshing pineapple avocado salad.
Ingredients
Scale
- 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
- 1 avocado (diced or sliced)
- 1 cup chopped pineapple
- 1 jalapeno (seeded + chopped)
- juice of 1 lime
- 1/3 cup fresh cilantro (chopped)
Instructions
- Preheat the oven to 350 degrees F.
- Place the chicken on a baking sheet and rub with the olive oil, chili powder, cumin, and paprika. Season with salt and pepper. Add the poblano 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.
- Add the shredded chicken and poblano to a bowl. Add 1/2 cup salsa verde, the rice, half the cheese, and the cilantro, toss to combine.
- Pour 1/2 cup of the salsa verde onto the bottom of a 9×13 inch baking dish.
- Wrap the tortillas in a damp paper towel and microwave for one minute.
- Spoon a little of the chicken mixture down the center of each tortilla, tuck and roll, placing the tortilla seam side down into the baking dish.
- Pour the remaining salsa verde over top of the enchiladas and then top with the remaining cheese.
- Transfer to the oven and bake for 15-20 minutes, until the cheese has melted.
- Remove and top with the Pineapple Avocado Salad.
- In a medium bowl, gently toss together all the ingredients for the salad. Keep stored in the fridge for up to 2 days.
Notes
- Can substitute chicken with other proteins as desired.
- Make sure to let the salsa verde cool before storing leftovers.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 100mg