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Roasted Poblano Salsa Chicken Enchiladas with Cucumber Pico de Gallo
Roasted Poblano Salsa Chicken Enchiladas with Cucumber Pico de Gallo are a fresh and light twist on classic enchiladas with red sauce.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●oven
- ●food processor
- ●skillet
- ●baking dish
- ●microwave
- ●bowl
📝 Preparation Steps
1
Preheat oven to 425 degrees then line a half sheet pan with foil. Add tomatoes, pepper, and onion to the baking sheet then drizzle lightly with extra virgin olive oil and rub to coat. Place head of garlic onto a smaller piece of foil then drizzle the revealed cloves generously with extra virgin olive oil and close the piece of foil up and place on baking sheet. Roast for ⏱️ 20 minutes, flipping everything but the garlic halfway through.
poblano pepper1peppermall onion (peeled then halved)1 ssmall onion (minced)1/2extra virgin olive oil
2
Once cool enough to handle, add tomatoes, onions, 7 roasted garlic cloves (squeeze the head to remove the cloves,) cilantro, juice of 1/2 lime, salt, and pepper to a food processor. Remove stem from poblano pepper and any excess seeds then add to food processor. Process salsa until smooth then taste and add more lime juice, salt, and pepper if desired. Salsa can be made up to 5 days ahead of time. Set salsa aside then turn oven down to 350 degrees.
small onion (minced)1/2lime1juice of 1 limesaltgarlic saltpoblano pepper1pepper
3
Meanwhile, heat a large skillet over medium-high heat then spray with nonstick spray. Season chicken on both sides with garlic salt and pepper then saute for ⏱️ 3-4 minutes per side or until chicken is cooked through. Set aside to cool slightly then shred or finely chop when cool enough to handle.
saltgarlic saltpoblano pepper1pepper
4
Spray a medium-size baking dish with nonstick spray then spread a couple Tablespoons Roasted Poblano Salsa in the bottom. Wrap half the tortillas in a damp paper towel then microwave for ⏱️ 30 seconds. Spread a scant 1/4 cup chicken (eyeball it) across the center of each tortilla then top with a spoonful of salsa and about 1 Tablespoon shredded cheese. Roll then place seam side down into prepared baking dish, and repeat with remaining ingredients. Spoon enough salsa on top to completely cover the enchiladas (you will have extra), then top with remaining cheese.
5
Cover the baking dish with a piece of nonstick sprayed foil then bake for ⏱️ 20 minutes. Remove foil then bake for 5-10 more minutes or until cheese is completely melted. Let rest for ⏱️ 15 minutes before serving with Cucumber Pico de Gallo.
cucumber (peeled, seeded and chopped)1/2
6
Add tomatoes, cucumber, jalapeno, onion, cilantro, lime juice, salt, and pepper to a bowl then stir to combine. Can be made a day ahead of time.
cucumber (peeled, seeded and chopped)1/2jalapeno (seeded and minced)1/2mall onion (peeled then halved)1 ssmall onion (minced)1/2lime1juice of 1 limesaltgarlic saltpoblano pepper1pepper
Nutrition Facts
calories
563 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
8 g
sugar Content
9 g
sodium Content
2255 mg
protein Content
44 g
trans Fat Content
0.01 g
cholesterol Content
123 mg
carbohydrate Content
41 g
saturated Fat Content
12 g
unsaturated Fat Content
11 g
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