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Lightened Up Salsa Verde Chicken Enchiladas with Pineapple Avocado Salsa | halfbakedharvest.com @hbharvest
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4.31 from 95 votes

Lightened Up Salsa Verde Chicken Enchiladas with Pineapple Avocado Salsa.

Lightened up salsa verde chicken enchiladas with pineapple avocado salsa. Or better known as my new favorite dinner.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Calories: 648kcal

Ingredients

Pineapple Avocado Salsa

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.

Nutrition

Calories: 648kcal | Carbohydrates: 47g | Protein: 29g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 76mg | Sodium: 1205mg | Potassium: 827mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1440IU | Vitamin C: 41.1mg | Calcium: 284mg | Iron: 3.3mg