Recipe of the Week: Salsa Verde Chicken Enchiladas with Pineapple Avocado Salsa
February 27, 2017
- 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
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 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 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.
Pineapple Avocado Salad
In a medium bowl, gently toss together all the ingredients. Keep stored in the fridge for up 2 days.