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Roasted Poblano Salsa Chicken Enchiladas with Cucumber Pico de Gallo
Roasted Poblano Salsa Chicken Enchiladas with Cucumber Pico de Gallo are a fresh and light twist on classic enchiladas with red sauce.
Servings 4
Calories 563kcal
Ingredients
For the Roasted Poblano Salsa:
- extra virgin olive oil
- 4 vine-ripened tomatoes
- 1 poblano pepper
- 1 small onion peeled then halved
- 1 head garlic top 1/4" sliced off to reveal cloves
- 1/4 cup packed cilantro
- 1 lime
- 1 Tablespoon salt
- 1 teaspoon pepper
For the Enchiladas:
- 2 chicken breasts ~1lb, pounded to an even thickness
- garlic salt
- pepper
- 8 corn tortillas
- 8 oz freshly shredded Queso Quesadilla or Monterey Jack cheese
For the Cucumber Pico de Gallo:
- 2 vine-ripened tomatoes seeded and chopped
- 1/2 cucumber peeled, seeded and chopped
- 1/2 jalapeno seeded and minced
- 1/2 small onion minced
- 1/4 cup packed cilantro
- juice of 1 lime
- salt
- pepper
Instructions
For the Roasted Poblano Salsa:
- Preheat oven to 425 degrees then line a half sheet pan with foil. Add tomatoes, pepper, and onion to the baking sheet then drizzle lightly with extra virgin olive oil and rub to coat. Place head of garlic onto a smaller piece of foil then drizzle the revealed cloves generously with extra virgin olive oil and close the piece of foil up and place on baking sheet. Roast for 20 minutes, flipping everything but the garlic halfway through.
- Once cool enough to handle, add tomatoes, onions, 7 roasted garlic cloves (squeeze the head to remove the cloves,) cilantro, juice of 1/2 lime, salt, and pepper to a food processor. Remove stem from poblano pepper and any excess seeds then add to food processor. Process salsa until smooth then taste and add more lime juice, salt, and pepper if desired. Salsa can be made up to 5 days ahead of time. Set salsa aside then turn oven down to 350 degrees.
For the Chicken:
- Meanwhile, heat a large skillet over medium-high heat then spray with nonstick spray. Season chicken on both sides with garlic salt and pepper then saute for 3-4 minutes per side or until chicken is cooked through. Set aside to cool slightly then shred or finely chop when cool enough to handle.
For the Enchiladas:
- Spray a medium-size baking dish with nonstick spray then spread a couple Tablespoons Roasted Poblano Salsa in the bottom. Wrap half the tortillas in a damp paper towel then microwave for 30 seconds. Spread a scant 1/4 cup chicken (eyeball it) across the center of each tortilla then top with a spoonful of salsa and about 1 Tablespoon shredded cheese. Roll then place seam side down into prepared baking dish, and repeat with remaining ingredients. Spoon enough salsa on top to completely cover the enchiladas (you will have extra), then top with remaining cheese.
- Cover the baking dish with a piece of nonstick sprayed foil then bake for 20 minutes. Remove foil then bake for 5-10 more minutes or until cheese is completely melted. Let rest for 15 minutes before serving with Cucumber Pico de Gallo.
For the Cucumber Pico de Gallo:
- Add tomatoes, cucumber, jalapeno, onion, cilantro, lime juice, salt, and pepper to a bowl then stir to combine. Can be made a day ahead of time.
Notes
- For this entire recipe you'll need: 6 vine-ripened tomatoes, 2 small onions, 1 bunch cilantro, and 2 limes.
Nutrition
Calories: 563kcal | Carbohydrates: 41g | Protein: 44g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 2255mg | Potassium: 1233mg | Fiber: 8g | Sugar: 9g | Vitamin A: 2303IU | Vitamin C: 61mg | Calcium: 528mg | Iron: 3mg