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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.
Ingredients
- 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
Instructions
- 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!
These were so perfect for a snowy weekend! I will definitely try them again soon!
Thank you Sydney!
New to our blog/insta and everything sounds delicious! Looking forward to the new year with you! Can this lightened up enchiladas recipe be made in advance and frozen, maybe before baking? Can’t wait to try it and thanks!
Hey Elaine! You can freeze these just before baking. Cover well, freeze, and then thaw overnight in the fridge and bake as directed! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan
Making this tonight! About how much of the cheese goes into the enchilada? I dont see in the directions but assume there is some?
Hey Meg! The cheese just goes on top of the enchiladas. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Teighan, another great recipe. Have had this in my “to try” file for a while now and finally decided tonight was the night. Not a Monday like you but a relaxed end of the week Friday. It got a big thumbs up and we had clean plates all round. Definitely going to make this again and I’m with you – I love rice in the enchilada and not served on the side.
I am so glad you all loved this recipe Linda! Thank you!
Tieghan! Just made these for a Cinco de Mayo celebration and they were a huge hit! Totally going to be a part of my dinner rotation and so flavorful–what I love most about all of your recipes! Thank you thank you!
Thank you Susan! I am so glad you loved this recipe! Thank you so much!
I love these enchiladas yummy , easy and pretty healthy. Quick question , which brand of brown rice do you prefer?
Just made these last night! When I set them on the table, the bf told me he didn’t really like enchiladas but didn’t want to rain on my parade because I’ve been so excited to make them all week. After one bite he had changed his tune. These were a huge hit!
YES! Love hearing this!! SO happy you guys liked them! Thanks Alyse!
These were delicious!!! Kid approved. The salsa is great, in a pinch I use the fresh made mango salsa at Whole Foods.
Thanks Karen!! Your all over my recipes today (: So happy you are liking them! Whole foods salsa is delicious!! Perfect when in a pinch.
I love this recipe! I make it at least twice a month. Absolutely delicious!
That is so amazing! Thank you Jeanette!
Hi Teegs!❤
Just wondering if I can cheat and use Whole Foods bottled 365 house brand of salsa verde? Or do you think homemade really is not negotiable and a must? Can’t wait to try these- and love everything you do- love YOU!
Hi Gia! Cheating will be totally fine…sometimes you just have to! Hope you love these! 🙂 And thank you, you are the sweetest!
I made this recipe for my boyfriend and I the other night and I had to gently remind him that consuming the entire dish of enchiladas in one sitting, was probably not the best plan, digestively speaking. Easy to make and super delicious! We loved it.
Haha, sounds like he liked them though! So happy it was a hi thanks Brooke!
I like your idea of adding rice into the enchiladas…they sound great. I’m happy to have found your recipe.
Thanks Karen, so so happy you like it!
I can’t eat pineapple without feeling sick, but I do love the taste of pineapple salsa. I am also a giant salsa verde fan!! It makes green enchiladas the best kind of enchilada ever. And, the photos for this are just gorgeous!!! Seriously, so delicious looking!
Awh what a bummer, salsa verde is delish though!
Thanks so much Maria (:
This looks delicious! I’m assuming you put some of the cheese inside the enchilada as well as on top? Thank you!
Thank you! No, actually I just put cheese on top. Let me know if you have questions. Hope you love these!
Woke up yesterday thinking about what to make for dinner and Voila! There was my email with this recipe. I had chicken, pineapple, avocados, cilantro…what I want to know is…how did you know what was in my refrigerator?? They were delish! Thanks!!
Haha, how perfect! So happy you made and liked them! Thanks Susan!