LIGHTENED UP SALSA VERDE CHICKEN ENCHILADAS WITH PINEAPPLE AVOCADO SALSA

Lightened up salsa verde chicken enchiladas with pineapple avocado salsa. Or better known as my new favorite dinner.

Enchiladas are acceptable and all, yet I bet you’ve never had enchiladas like these eased up salsa verde chicken enchiladas? With salsa verde, earthy colored rice, stew prepared chicken, and finished off with the most scrumptious pineapple avocado salsa, goodness my gosh, how should these not be madly acceptable. What’s more, solid as well… and don’t go there with me all in all cheddar thing… there is bunches of examination to back me up! Balance is the key.

Anyway, I got the idea for these enchiladas just the other day and decided I needed to share them right away for a few reasons.

  1. Reason one: after the first bite I knew the recipe was a winner and I am now addicted, meaning my excitement to share these was through the roof and I simply could not wait.
  2. Reason two: today is Monday. Starting off a new week can sometimes be a little rough, so why not spice things up with a mini Mexican fiesta. I bring the enchiladas, someone make these margaritas…maybe only a splash of tequila though?
  3. Reason three: the Super Bowl is quickly approaching. I’ve deemed this week Super Bowl Recipes Week and I thought these enchiladas could surely be added to the list. Bonus that they’re healthy too!
READ MORE  ONE-PAN PESTO CHICKEN AND VEGGIES

Lightened up salsa verde chicken enchiladas with pineapple avocado salsa. Or better known as my new favorite dinner.

  • Prep Time 20 MINUTES
  • Cook Time 40 MINUTES
  • Total Time 1 HOUR
  • Servings: 6 servings
  • Calories Per Serving: 539 kcal

Ingredients

  • 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

Pineapple Avocado Salsa

  • 1 avocado diced or sliced
  • 1 cup chopped pineapple
  • 1 jalapeno seeded + chopped
  • juice of 1 lime
  • 1/3 cup fresh cilantro chopped

Instructions

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. Pour 1/2 cup of the salsa verde onto the bottom of a 9×13 inch baking dish.
  4. 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 the cheese. Transfer to the oven and bake for 15-20 minutes, until the cheese has melted. Remove and top with the Pineapple Avocado Salad.
READ MORE  PAN FRIED HADDOCK MEDITERRANEAN STYLE

Pineapple Avocado Salad

  • In a medium bowl, gently toss together all the ingredients. Keep stored in the fridge for up 2 days.
TUSCAN CHICKEN WITH SAFFRON CREAM SAUCE
TUSCAN CHICKEN WITH SAFFRON CREAM SAUCE
Chicken breasts cooked in a creamy saffron
BUTTER CHICKEN CURRY
BUTTER CHICKEN CURRY
I finally “cracked” the secret code to
BEST CHICKEN MARSALA (CLASSIC RECIPE MADE EASY)
BEST CHICKEN MARSALA (CLASSIC RECIPE MADE EASY)
Enjoying this delicious Chicken Marsala doesn’t require
PEPPERONI FRIED RICE WITH SCALLOPS AND GARLIC AIOLI
PEPPERONI FRIED RICE WITH SCALLOPS AND GARLIC AIOLI
Pan-fried crispy rice served tossed with cubes

Leave a reply "LIGHTENED UP SALSA VERDE CHICKEN ENCHILADAS WITH PINEAPPLE AVOCADO SALSA"

Must read×

Top