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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.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
- ●baking dish
- ●microwave
📝 Preparation Steps
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.
olive oil2 tablespoonschili powder2 teaspoonscumin2 teaspoons
3
Pour 1/2 cup of the salsa verde onto the bottom of a 9x13 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.
chopped pineapple1 cupavocado (diced or sliced)1
5
Pineapple Avocado Salad
chopped pineapple1 cupavocado (diced or sliced)1
6
In a medium bowl, gently toss together all the ingredients. Keep stored in the fridge for up 2 days.
Nutrition Facts
calories
648 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
5 g
sugar Content
10 g
sodium Content
1205 mg
protein Content
29 g
cholesterol Content
76 mg
carbohydrate Content
47 g
saturated Fat Content
8 g
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