Lightened up salsa verde chicken enchiladas with pineapple avocado salsa. Or better known as my new favorite dinner.
Enchiladas are good and all, but I bet you’ve never had enchiladas like these lightened up salsa verde chicken enchiladas? With salsa verde, brown rice, chili seasoned chicken, and topped with the most delicious pineapple avocado salsa, oh my gosh, how could these not be insanely good. And healthy too…and don’t even go there with me on the whole cheese thing…there is lots of research to back me up! Moderation is the key.
Watch the how-to video here:
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.
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.
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?
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!
Speaking of the Super Bowl, how many of you guys are excited? I am going to be honest here, I am not much into watching football. I mean, I understand it and I can totally watch a game or have it on in the background and not be annoyed, BUT I am much more excited about the food that goes along with it. Anyone with me?
PS. I totally just had to look up who was actually playing in the Super Bowl this year…ooops.
OK, but back to these enchiladas!! First off, aren’t these like a burst of color? I love when winter food can be so bright and inviting. I know January is all about the cozier foods and darker colors, but I dunno, I always crave colorful foods this time of year. I think they keep my spirits up!
Recently I’ve become a huge fan of salsa verde. These enchiladas were made thanks to the sole fact that I had ten tomatillos sitting on my counter just begging to be used. I hate throwing produce out, so I decided it was enchilada time. Salsa verde is really, really easy to make at home. You just char up some tomatillos, maybe add onions, garlic and some cilantro and that’s really all you need. While I made homemade salsa verde, there are some equally delicious store-bought versions out there too. When in a pinch, I buy mine from Whole Foods or this one on Amazon.
Once you have your salsa, all you need is chicken, brown rice, tortillas and plenty of fresh avocados and pineapple.
I’m a huge fan of mixing rice into my enchiladas as opposed to serving it on the side. Mixing the rice in allows for it to soak up all the yummy flavors from the sauce and the chicken. Plus, the rice gets covered in cheese and, let’s be honest, what’s not awesome about that?
I tried to make this recipe as simple as possible to put together, so the chicken and poblano peppers both get roasted on the same sheet pan. Then basically everything gets stuffed and rolled into some corn or flour tortillas, smothered in salsa verde, topped with cheese, and then baked to perfection.
Possibly my favorite part to these enchiladas though? The pineapple avocado salsa…or salad, I wasn’t sure just what to call it, but it’s a mix between the two. Either way, it’s delicious and I ate all the leftovers right out of the bowl after everyone was done eating. It’s just addicting to me, pineapple + avocado + lime + jalapeno + cilantro = all my favorites…seriously.
Put it all together and you have the perfect healthy, easy enchilada. Love it!
Lightened Up Salsa Verde Chicken Enchiladas with Pineapple Avocado Salsa.
Servings: 6 servings
Calories Per Serving: 648 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 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
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- 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 9x13 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.
Enchilada Monday in for the win!