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

Lightened Up Salsa Verde Chicken Enchiladas with Pineapple Avocado Salsa | @hbharvest

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!

Lightened Up Salsa Verde Chicken Enchiladas with Pineapple Avocado Salsa | @hbharvest

Lightened Up Salsa Verde Chicken Enchiladas with Pineapple Avocado Salsa | @hbharvest

Lightened Up Salsa Verde Chicken Enchiladas with Pineapple Avocado Salsa | @hbharvest

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.

Lightened Up Salsa Verde Chicken Enchiladas with Pineapple Avocado Salsa | @hbharvest

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.

Lightened Up Salsa Verde Chicken Enchiladas with Pineapple Avocado Salsa | @hbharvest

Lightened Up Salsa Verde Chicken Enchiladas with Pineapple Avocado Salsa | @hbharvest

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 | @hbharvest

Lightened Up Salsa Verde Chicken Enchiladas with Pineapple Avocado Salsa.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.

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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, 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.
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Lightened Up Salsa Verde Chicken Enchiladas with Pineapple Avocado Salsa | @hbharvest

Enchilada Monday in for the win!

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    1. Hey Kate,
      Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xTieghan

        1. Hey Nancy,
          Totally, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xx

    1. Hey Nic,
      Sure! I would just covered and freeze before baking. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Marie,
      Not quite, salsa verde is more of a salsa with ingredients that are blended together while green enchilada sauce is cooked ingredients. I hope you love the recipe, please let me know if you have any other questions! xTieghajn

  1. 5 stars
    Total winner!!! I’ve made these twice. The second time we used red sauce. Everyone always freaks out and keeps saying: “this is SO good. This. Is. So. GOOD.” That’s the best thing to hear in the kitchen! I even made a side batch -veggie style- omitting the chicken & adding sautéed yellow onion & green onion! Yum!! Thanks so much!

  2. 5 stars
    This was an explosion of flavors. Love the sweetness of the pineapple in contrast to the spicy salsa verde. Chicken was really tender to pull. Will definitely make again!

  3. 5 stars
    Hi Tieghan
    I made a version of your “Light Chicken and Poblano Enchiladas”. We are vegetarian, so I substituted cauliflower florets for the chicken and proceeded with the recipe. It turned out great and your pineapple-avocado salsa was a fantastic salsa. You have a real talent for salsas that really brighten and accentuate your main courses! Sorry I didn’t take a pic, but my enchiladas tend to be a little gloppy if I do the microwave version versus dipping them in hot oil…or I don’t let them cool enough to solidify their shape. Mealtimes are the most exciting time of the day with our self quarantine, so the whole family is at the table waiting for the main event to come out of the kitchen!

    1. Hi Marie! I am so glad this recipe turned out so well for you! Thank you for trying it! I hope you are staying healthy and well! xTieghan

  4. 5 stars
    This looks delicious. I make tacos that are very similar. I am making this on Friday for a dinner party. Thinking of adding pickled red onion to the salsa. Thoughts on that?

  5. 5 stars
    The whole family loved it, even the 2-year old. I swapped out mild canned green chilies for the poblanos since I couldn’t find them at the grocery store. It was delicious.

  6. 5 stars
    I made these for dinner tonight and they were so good!! I omitted the rice (because I forgot to make it ahead of time) and only used half of a jalapeno in the salsa (because we are wimps). My husband gave them an “A” and my 4 year old ate his with no complaints, and lots of sour cream. ? I almost didn’t make the salsa, but I’m so glad I did because it was so good and added so much to the enchiladas! Thanks for a great recipe!